Lemon Pirouettes

• 4 large egg whites, room temperature
• 1 cup sugar
• 1 cup unsalted butter, melted
• 1 teaspoon grated lemon zest
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 1 cup all-purpose flour
• 8 ounces white candy coating, coarsely chopped
• 1/2 cup sweetened shredded coconut, toasted

1. Using a pencil, draw three 3-in. circles on a sheet of parchment. Place paper, pencil mark down, on a
2. ; set aside.
3. In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in the butter, lemon zest and extracts. Gradually beat in flour until smooth.
4. Spread 2 teaspoons batter over each circle. Bake at 400u0b0 for 4-6 minutes or until edges are lightly browned.
5. Working quickly, loosen cookies from parchment with a thin spatula and roll up. Repeat with remaining batter.
6. In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway, allowing excess to drip off. Place on waxed paper and sprinkle with coconut. Let stand until set. Store in an airtight container.

egg whites, sugar, unsalted butter, lemon zest, vanilla, lemon extract, flour, coating, coconut

Taken from www.tasteofhome.com/recipes/lemon-pirouettes/ (may not work)