2 2/3 c. flaked coconut
1 1/4 c. coarsely chopped California walnuts
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
4 egg whites
1 tsp. grated lemon peel
2 (1 oz.) sq. semi-sweet chocolate, melted

Combine coconut, walnuts, flour, cinnamon and salt in large bowl. Mix in egg whites and lemon peel. Drop by teaspoonfuls onto lightly greased cookie sheets.

Bake at 325°F for 20 minutes or until golden brown. Dip macaroon bottoms in melted chocolate. Place on waxed paper to set.

Makes about 3 dozen cookies.