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COCONUT-LEMON MACAROONS

2 2/3 cups coconut
1 cup sugar
4 egg whites
1 Tbsp lemon juice
2 tsp grated lemon rind
1/3 cup flour

In a medium pan combine coconut, sugar, 1 egg white, lemon rind
and strained lemon juice. Stir over a low heat until lukewarm,
cool. Beat remaining egg whites until soft peaks form. Gradually
fold egg whites into cooled mixture. Add sifted flour, combine
gently. Place mixture in heaped teaspoonfuls on greased oven trays
which have been lightly dusted with cornflour. Bake in slow oven
30 minutes. Cool on trays.

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