These chewy gems have refreshing lemon flavor. They freeze well and thaw quickly, so you can cure a craving anytime.
—KARLA JOHNSON EAST HELENA, MT
PREP: 15 MIN. • BAKE: 15 MIN./BATCH + COOLING • MAKES: ABOUT 3 DOZEN
4 large egg whites
Dash cream of tartar
Dash salt
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 1/2 teaspoons grated lemon peel
1/2 teaspoon baking powder
3 packages (7 ounces each) sweetened shredded coconut
1. Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In another bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon peel, baking powder and coconut. Fold in egg whites.
2. Drop mixture by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
FREEZE OPTION Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
MAY 31
NATIONAL MACAROON DAY