Macaroon Coconut Cookies

Photo: flickr user schoschie

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

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.