I've been enamored with candy cap mushrooms since I realized they were a fungus that smells - and tastes - like maple syrup. Seriously. They are amazing. I still have never found any fresh specimens, but there are dried versions to be had. I decided to grind some up and add them to some coconut macaroons and put them on the guys' cookie platters at work. "Only Cam would put mushrooms in a macaroon!" declared Greg. Well, I'm not sure that's true, but it isn't a totally common creation, I'm sure. Ingredients makes approximately 3 dozen 2 1/2 C finely shredded unsweetened organic coconut 3/4 C organic sugar 2 t ground candy cap mushrooms 4 egg whites, whipped until frothy Procedure Preheat the oven to 350 degrees F and prepare your baking sheets, either by lining them with a silicone mat liner or with parchment paper. In a medium bowl, combine the coconut and candy cap mushroom powder. In a separate bowl, whip the egg whites until...