|Margarine||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Farina||1⁄2 Cup (8 tbs)|
|Cold water||7 Teaspoon|
|Lemon juice||1 Teaspoon|
|Shredded coconut||1⁄2 Cup (8 tbs)|
Preheat oven to325Â°F.
In medium mixing bowl cream margarine with sugar and lemon peel; add flour, cereal, 1 tablespoon water, and the lemon juice and mix until thoroughly combined (dough should just hold together but not be too sticky; if necessary, add up to 1 more tablespoon water to adjust consistency).
In small bowl combine egg white with 1 teaspoon water; set aside.
Form dough into a narrow loaf and cut into 32 equal pieces; roll each piece into a round, then flatten with palm of hand.
Dip one side of each flattened round into egg white mixture, then press same side into shredded coconut; arrange rounds coconut-side up on nonstick baking sheet and bake until golden brown, 20 to 25 minutes.
Using a spatula, remove cookies to wire rack to cool.