Coconut Lemon Mounds
Grated Rind Of 1 Lemon
(2 cups packed-down)
Preheat oven to 325.
Beat eggs until very light. Add the sugar and lemon rind to the eggs and
continue to beat until mixture is light, soft and creamy. It will look almost
like a soft mayonnaise and should form a ribbon when dropped from
a beater. Fold in the coconut, and the flour. Drop rounded teaspoonfuls
on greased cookie sheets and bake 18-22 minutes.
Makes 36 cookies.