I loved this recipe. I took a chance because I didn't have everything the recipe calls for, and the first time I try something new I really try to follow it closely to get their vision of the dish before I start making changes. But, I have celiac and needed gluten-free graham crackers. The store was out of the regular flavor so I used JoSef chocolate graham crackers (gluten-free; the same number of crackers called for). I didn't have a round pie pan, so I used a square non-stick bake pan greased with real butter. I took it out of the oven and left it to cool up on a rack and made the whipped cream as it cooled. When the pie was cool to the touch on top, but still slightly warm on the pan underneath, I frosted it with the whipped cream and served it. It was perfect. This was very yummy! The description of "macaroons" could a bit deceiving because there are different types and textures of them. I would say that this is like a slightly soft, totally melt in your mouth, light texture cookie. It was such a delightful departure from the standard pecan pie on the Thanksgiving table. There wasn't a piece left! I will definitely make this again. Thank you to Jenn and her grandma.