Lemon Pecan Coconut Meringue Cookies (Gluten Free)

These are flavorful and light little cookies.

Ingredients:

parchment paper (optional)
butter

4 egg whites

1/2 teaspoon lemon extract

1 1/3 cups sugar
2 tablespoons lemon juice
2 2/3 cups flaked coconut

1 cup chopped Toasted Pecans (see recipe for "Toasted Pecans")
2 teaspoons finely grated lemon peel (optional)

Method:

Preheat oven to 325*.  If desired, line cookie sheets with parchment paper. Lightly butter parchment paper or unlined cookie sheets. In a large mixing bowl beat the egg whites and lemon extract, on high speed, until soft peaks form. (When the beaters are lifted, the tips curl over.) Gradually add the sugar while continuing to beat the egg whites until stiff peaks forms. (The tips stand straight when the beaters are lifted.)  Beat in lemon juice. Gently fold in coconut, pecans and lemon peel. Use 2 teaspoons to drop rounded teaspoons of mixture, 2 inches apart, onto cookie sheets. Bake about 20 minutes or until the edges are lightly browned. Cool slightly on cookie sheets (5 minutes) and then finish cooling on wire racks. Makes about 5 dozen. Store in airtight containers. 

Notes: This is an original recipe that I created for my mother-in-law Danuta, who likes meringues, coconut, pecans, lemon and desserts that are not overly sweet. (She was quite pleased!) "Grandma Winifred's English Chess Tarts" recipe calls for 4 egg yolks, so I always use the leftover whites to make Meringues. (Please see my recipe for regular "Coconut Meringue Cookies (Gluten Free)".)

Packaged to deliver to family.