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Lemon Pirouettes

Lemon Pirouettes
When you've had your fill of chocolate, indulge in one of these refreshing and dainty pirouettes. White candy coating and toasted coconut give each cookie an extra special touch. —Taste of Home Test Kitchen, Greendale, Wisconsin
60 ServingsPrep: 1-1/2 hours Bake: 5 min./ batch + standing

Ingredients

  • 4 egg whites
  • 1 cup sugar
  • 1 cup unsalted butter, melted
  • 1 teaspoon grated lemon peel
  • 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 flaked coconut, toasted

Directions

  • Using a pencil, draw three 3-in. circles on a sheet of parchment
  • paper. Place paper, pencil mark down, on a baking sheet; set aside.
  • 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 peel and extracts.
  • Gradually beat in flour until smooth.
  • Spread 2 teaspoons batter over each circle. Bake at 400° for 4-6
  • minutes or until edges are lightly browned.
  • Working quickly, loosen cookies from parchment paper with a thin
  • spatula and roll up. Repeat with remaining batter.
  • In a microwave, melt candy coating; stir until smooth. Dip each
  • cookie halfway, allowing excess to drip off. Place on waxed paper
© Taste of Home 2013

2 of 2

Lemon Pirouettes (continued)

Directions (continued)

  • and sprinkle with coconut. Let stand until set. Store in an
  • airtight container. Yield: 5 dozen.
Nutrition Facts: 1 cookie equals 73 calories, 4 g fat (3 g saturated fat), 8 mg cholesterol, 6 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013