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Macaroons, Coconut I (P, KLP, TNT)
Source: Maisie Wolfson
Yield: 36 cookies

1 pound coconut
1/2 cup cake meal
8 egg whites
juice of 1 lemon
scant cup sugar
Zest of one lemon

Preheat oven to 350°F.

Spread coconut over large baking pan, and brown evenly.

Beat egg whites until firm but not dry. Add sugar and lemon juice and zest. Mix on medium speed until glossy and well blended.

Fold in cake meal, then fold in coconut. Drop by the teaspoon onto well greased cookie sheets. Top with 1/2 cherry or blanched almond. Increase oven temperature to 400°F. Bake approximately 12 minutes, until lightly browned.

Poster's Note:
Potato starch may be substituted for the cake meal.

Posted by Maxine L. Wolfson

Nutritional Info Per Cookie: 90 Calories (kcal); 4g Total Fat; (39% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 45mg Sodium