1 lb. 4 oz. sugar
12 oz. macaroon coconut, grated fine
1/2 pt. egg whites
1/2 grated lemon rind
1 oz. flour
1 tbsp. light Karo syrup

Mix in pan, all ingredients, except egg whites. Heat over hot water, stirring until warm. Beat egg whites until stiff, add to other ingredients and stir until stiff enough to drop from spoon onto cookie sheet lined with brown paper. Bake at 370-380 degrees until golden brown. After cooling, turn over and wet the paper and they will fall off.