2 eggs
3/4 c. sugar
1/3 c. flour
1/4 tsp. baking powder
1/8 tsp. salt
1 tbsp. melted butter, cooled
1 tsp. vanilla
2 2/3 c. Bakers Angel flake coconut
1/2 bar (2 oz.) Bakers Germans sweet chocolate, melted cooled
1/4 tsp. cinnamon
1/4 tsp. grated lemon rind

Beat eggs until foamy. Slowly add sugar and beat until thickened, about 5 minutes. Fold in flour, baking powder and salt; then fold in butter, vanilla and coconut. Divide batter in half. Blend chocolate and cinnamon into half; lemon rind into remainder. Drop from teaspoon onto greased and floured baking sheets. Decorate with Baker's semi sweet chocolate chips, cherries, nuts, sugar sprinkles, or additional Baker's Angel flake coconut. Bake at 325 degrees until cookies are browned around edges, about 15 minutes. Cool a few seconds; then remove from baking sheets. Cool completely. Store, tightly covered. Makes 3 dozen.

ENCORE Macaroons: Prepare Holiday Macaroons, omit chocolate and cinnamon add 1/2 teaspoon grated lemon rind to undivided batter. Stir in 1 cup chopped candied fruit, chocolate chips or nuts.