I usually bake desserts only once a week, as a bit of a break from our usual dessert-fare which is generally comprised of fresh fruit, particularly fruits in season and throughout the summer months that's usually berries of one kind or another. Cherries have been available for the past month, both imported and from the Niagara region of Ontario.

I happened to see an appealing looking recipe for a cherry pie, not the kind I would usually prepare, with fruits only. This one had a baked cream-type filling, over the cherries. The filling needed three egg yolks, so the egg whites were set aside in a small glass jar in the refrigerator for use at another time.

The cherry-cream pie turned out very nicely, giving us both fruit and satisfying our sweet tooth in the process. The almond-vanilla flavouring in the milk-and-egg filling complemented the halved cherries baked together, very well indeed. We quite enjoyed that pie, and had it for dessert on Monday evening as well as Friday night.

And this morning it was time to make use of the left-over egg whites. No better time, I thought, to
bake a batch of coconut-macaroon cookies. And that is precisely what I did.