2 eggs
3/4 c. sugar
1/3 c. unsifted all-purpose flour
1/2 tsp. baking powder
Dash salt
1 tbsp. butter, melted, cooled
1 tsp. vanilla extract
2 2/3 c. flaked coconut
1/4 tsp. ground cinnamon
1/2 tsp. grated lemon peel

Preheat oven to 325 degrees. Grease and flour two cookie sheets.

In small mixing bowl beat eggs until thick, about 5 minutes. Add flour, baking powder, salt and mix. Then add butter, vanilla and coconut. Mix well.

Divide batter in half. Add cinnamon to one half, lemon peel to the other. Drop by teaspoons onto prepared pans. Bake at 325 degrees 12-15 minutes or until edges are golden. Let stand a few minutes; remove. May be decorated with pecan halves or red/green candied cherries before baking. 3 dozen.