Coconut Macaroons

Makes: 48 Cookies

• 3 egg whites


• 1/2 cup sugar


• 1 tablespoon lemon juice


• 1 cup shredded coconut


• 2 tablespoons nonfat condensed milk

In a large bowl, beat the egg whites until they are stiff. Add the sugar and lemon juice and beat until blended. Stir in the coconut and milk. Spoon the dough by teaspoonfuls onto cookie sheets lightly sprayed with cooking oil. Let the dough stand several hours to dry out. Bake the macaroons at 350°F for 15 to 20 minutes.