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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


  • 4 egg whites
  • 1 cup sugar
  • 1 cup unsalted butter, melted
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Lemon Extract
  • 1 cup all-purpose flour
  • 8 ounces white candy coating, coarsely chopped
  • 1/2 cup flaked coconut, toasted


  • 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

2 of 2

Lemon Pirouettes (continued)

Directions (continued)

  • cookie halfway, allowing excess to drip off. Place on waxed paper
  • and sprinkle with coconut. Let stand until set. Store in an
  • airtight container. Yield: 5 dozen.
Nutritional 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.