First, a recipe:

macaroon tart crust:

(gluten and dairy free)

2 cups combination shredded coconut and sorghum flour

2 egg whites

2 T sugar (the liquid ratio might be off with a liquid sweetener, try adding more sorghum)

touch of salt

mix all together in a bowl, press into a tart or spring form pan, bake at

325 for 15 minutes or so, fill! (mine was filled with leftover re-melted

lavender truffles topped with chocolate mousse and mint leaves)

Next, I am moving tomorrow! Goodbye Haight St.

And finally, some sketches:

tooth-picker caught in action: