2 eggs
1/4 cup of sugar
1/3 cup of all purpose flour
1/4 teaspoon of baking powder
a dash of salt
1 tablespoon of butter or margarine, melted, cooled
1 teaspoon of vanilla extract
2 2/3 cups of flaked coconut
1/4 teaspoon of ground cinnamon
1/2 teaspoon of grated lemon peel
pecan halves, optional
red or green candied cherries, halved, optional

Preheat your oven to 325ºF. Lightly grease and flour two cookie sheets. In a small bowl of electric mixer, beat the eggs until foamy. Gradually add sugar, beating until thick and lemon colored, about 5 minutes. Fold in flour, baking powder and salt. Then add butter, vanilla and coconut, mix well. divide the batter in half. Add the cinnamon to one half, lemon peel to the other. drop by teaspoonfuls onto prepared cookie sheet. Bake for 12 - 15 minutes or until the edges are golden. Let stand a few seconds, remove from sheets to rack.

If desired, before baking, decorate with pecan halves or red or green candied cherry halves. To store: arrange in layers in a plastic refrigerator container or a tin with a tight fitting lid, with waxed paper between layers. Store in a cool, dry place. Makes about 3 dozen.