4 egg whites
1 c. sugar
1 tsp. lemon rind
1 c. coconut

Beat egg white until stiff and glossy; gradually add sugar, beating after each addition until mixture will stand in soft peaks. Fold in lemon rind and coconut. Line cookie sheet with brown paper or unglazed white paper. Drop mixture about 2 inches apart. Bake 30 to 35 minutes at 250 degrees. Cool before removing from pan.