Macaroon Coconut Cookies
By: Andie Mitchell
Published: Thursday, December 3, 2009 - 3:42am

Ingredients




1 pound plus 4 oz. sugar
12 ounces macaroon coconut, grated fine
1/2 pint egg whites
1/2 lemon rind, grated 
1 ounce flour
1 tablespoon light corn syrup

Preparation

1 Mix in pan, all ingredients, except egg whites. Heat over hot water, stirring until warm. Beat egg whites until stiff, add to other ingredients and stir until stiff enough to drop from spoon onto cookie sheet lined with parchment paper. Bake at 370-380 degrees until golden brown. After cooling, turn over and wet the paper and they will fall off.