3 cups shredded coconut
2 tablespoons lemon zest
Make it: Preheat the oven to 375 degrees. Vigorously whisk the eggs in a large bowl. Using your hands, mix in the shredded coconut and lemon zest. Mold about a tablespoon of the mixture into small balls and place on a butter-greased baking sheet. Bake for 18 to 22 minutes, or until golden on top.
Makes about 30 cookies, serves 15
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