2 eggs
3/4 c. sugar
1/3 c. unsifted all purpose flour
1/4 tsp. baking powder
1/8 tsp. salt
1 tbsp. butter, melted and cooled
1 tsp. vanilla
2 2/3 c. Bakers angel flake coconut
1/2 of a 4 oz. pkg. Bakers German brand sweet chocolate, melted and cooled
1/4 tsp. cinnamon
1/4 tsp. grated lemon rind

Beat eggs until foamy. Add sugar beating constantly until thickened and light in color, takes about 5 minutes on electric mixer. Fold in flour, baking powder, and salt. Add butter, vanilla, and coconut. Divide batter in halves; blend chocolate and cinnamon into half and lemon rind in remainder. Drop by teaspoon onto greased and floured baking sheets. Decorate with Bakers Satin-Glazed semi-sweet chocolate chips, maraschino cherry halves, nuts, sugar sprinkles or additional Bakers Angel flake coconut, if desired.

Bake at 325 degrees for about 15 minutes or until golden brown around edges. Let stand a few seconds, then place on racks to cool. Store in tightly covered container. Makes about 3 dozen.

MORE MACAROONS: Omit chocolate and cinnamon; add 1/2 teaspoon grated lemon rind to undivided batter. Stir in 1 cup chopped candied fruit, Bakers Satin glazed chocolate chips or nuts.