Coconut Drops

01Method

1. 1

   Heat the oven to 350ºF and position racks in the upper-middle and lower-middle slots. Line two rimmed baking sheets with parchment paper and lightly coat the parchment with cooking spray.

2. 2

   Using a stand mixer with the whisk attachment, or a hand mixer, whip the egg whites to stiff peaks, about 4 to 6 minutes. Incorporate the powdered sugar, whisking until smooth and lump-free, then mix in the lemon extract. Using a rubber spatula, gently fold in the coconut flakes until evenly combined.

3. 3

   Portion the mixture into 15 mounds per baking sheet, spacing them evenly. The batter should be firm enough to hold its shape on the spoon and on the tray. If it spreads too readily, work in an additional handful of coconut flakes until it holds.

4. 4

   Bake until the coconut tips and the edges of the drops are golden brown, 18 to 24 minutes. Allow the drops to cool fully on the pans, at least 30 minutes, before serving. Store any leftovers in an airtight container for up to 5 days.