Categories: Cookies, German 
      Yield: 30 servings 
  
      3    Egg whites                      2 1/4 c  Shredded coconut OR chopped 
  1 1/4 ts Lemon juice                              -hazelnuts, walnuts, almonds 
    3/4 c  Sugar                                    Whole hazelnuts 
  
  Preheat oven to 325F (165C). Line baking sheet with foil or waxed paper; 
  set aside. In a large bowl, beat egg whites and lemon juice until stiff 
  peaks form. While continuing to beat, gradually add sugar. Fold in coconut 
  or chopped nuts until mixture is evenly blended. Drop mixture by 
  teaspoonfuls onto lined baking sheets. Top each cookie with a hazelnut. 
  Bake 30 minutes. If cookie starts to brown, slightly reduce the oven 
  temperature. Cookies should not brown. Remove cookies from baking sheet and 
  place onto cooling racks. When cooled store in a tightly sealed container. 
  If cookies are to be stored longer than 1 to 2 days, add a lemon or apple 
  wedge to the container. This will keep the cookies from becoming hard. 
  Makes approximately 30 cookies.