1/8 teaspoon salt
¾ cup sugar
½ cup matzah cake meal
1 tablespoons unsalted margarine, melted
2 cups flaked coconut
1 cup chocolate chips
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Beat eggs and salt until foamy. Gradually add sugar, continue beating until thick and ivory colored, 5-7 minutes. Fold in matzah cake meal and margarine.
Stir in coconut, chocolate chips, lemon zest and vanilla. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets (or bake on silplat mats).
Preheat the oven to 325 degrees. Bake for 12 to 15 minutes or until delicately browned. Cool 1 minute. Makes approximately 3 dozen cookies.