Kokosbusserln (Coconut Kisses)

• 5 egg whites
• 3 tablespoons sugar
• 1 1/2 cups confectioners' sugar
• 2 1/2 cups coconut flakes
• 1 teaspoon grated lemon zest
• 1 tablespoon all-purpose flour

1. Preheat oven to 360 degrees.
2. Whip the egg whites until foamy.
3. Add the sugar and whip until stiff but not dry.
4. Fold in the confectioners' sugar, coconut and lemon zest.
5. Place in a double boiler or in a metal bowl over barely simmering water.
6. Stir constantly until the mixture is hot.
7. Stir in the flour.
8. Line two baking sheets with parchment paper.
9. Using heaping teaspoons full of the batter, spoon the cookies onto the baking sheets, placing them 2 inches apart.
10. Bake until the cookies are golden brown, about 15 minutes.
11. Transfer to a rack to cool.

egg whites, sugar, sugar, coconut flakes, lemon zest, flour

Taken from cooking.nytimes.com/recipes/5715 (may not work)