3 egg whites
½ cup sugar
2 teaspoons lemon juice
1 tablespoon grated lemon peel
2 cups (6 oz.) finely grated unsweetened coconut
Beat egg whites until foamy. Gradually add sugar, about 1 tablespoon at a time, and beat until whites are stiff and shiny. Add lemon juice and peel. Gently fold the coconut into the whites, just mixing enough to combine.
Put batter into a 1 gallon size zip-top bag. Squeeze mixture to one corner – snip off the corner and squeeze out about 2 teaspoons batter for each macaroon onto two parchment-lined cookie sheets. Bake in a 275° oven for 45 – 60 minutes or until they are lightly colored.
Halfway through baking, switch cookie sheets, top to bottom and front to back. Allow to cool on a wire rack. Store in airtight tins if using in a few days, or freeze.
Makes about 40.
May be drizzled with melted chocolate chips for a festive touch.