Well, made the macaroons using ground walnuts (and coconut) instead of ground almonds and they turned out fine - a little less pouffy (due to the extra fat in the walnuts); knew it as soon as I folded them in that it wasn't going to be as 'inflated' as the almond macaroons. I got 4 cookie sheets of macaroons out of this and the last two sheets didn't fare as well as the first two (the egg whites began to
'liquify'), oh to have a double oven!
Still, light and airy and chewy with a lovely pale golden color. I think if I try this again, I will split it into two batches, one w/ coconut and one w/o.