Coconut-Lemon Macaroons

1. 1

   In a medium pan combine coconut, sugar, 1 egg white, lemon rind and strained lemon juice.

2. 2

   Stir over a low heat until lukewarm, cool.

3. 3

   Beat remaining egg whites until soft peaks form.

4. 4

   Gradually fold egg whites into cooled mixture.

5. 5

   Add sifted flour, combine gently.

6. 6

   Place mixture in heaped teaspoonfuls on greased oven trays which have been lightly dusted with cornflour.

7. 7

   Bake in slow oven 30 minutes.

8. 8

   Cool on trays.

* Per serving · 4 servings · Values may vary.

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