INGREDIENTS:
1 (14 oz) pkg. coconut (5 1/3 cups) (Baker’s Angel Flake coconut or equivalent)
3 squares white baking chocolate (chopped) (Baker’s brand or equivalent)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites (unbeaten)
2 teaspoons grated lemon, lime or orange peel
1 teaspoon almond extract

DIRECTIONS:
Mix coconut, white chocolate, sugar, flour and salt in a large bowl. Stir in egg whites (unbeaten), lemon peel and almond extract until well blended.

Drop by full teaspoons onto lightly greased and flowered cookie sheet. Bake at 325° for 15 to 17 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheet.

Cool on wire racks. Make about 4 dozen cookies.

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