Ingredients Jump to Instructions ↓

  1. 1/2 c. butter

  2. 1/2 c. sugar

  3. 1 egg separated

  4. 3/4 c. flour

  5. 1 tsp. vanilla

  6. 1/4 tsp. salt

  7. 1/4 tsp. baking powder

  8. 2/3 c. coconut

  9. 1/4 c. prepared lemon pudding

Instructions Jump to Ingredients ↑

  1. Cream butter, sugar, egg yolks and vanilla. Colmbine flour, salt and baking powder. Add to creamed mixture. Blend well. Form into balls about 1" in diameter. Beat egg whites until slightly frothy. Dip dough into egg white and roll in coconut. Place on a greased baking sheet. Make shallow depression in center of each cookie using thumb. Spoon 1/2 measuring teaspoon of lemon filling in each cookie. Bake at 375° for 8 or 9 minutes or until coconut begins to brown. Cool on baking sheets 1 to 2 minutes. Remove to wirerack to finish cooling. Makes about 2 dozen cookies. Yield: serves 24


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