Orange Macaroons

Preheat oven to 325 degrees F. Lightly grease baking sheets with butter or vegetable shortening.

In a large mixing bowl, beat the egg whites until they hold stiff peaks. Gradually beat in sugar. Continue beating until mixture is glossy and stiff.

Beat in rum and orange zest. Gently fold the orange peel and coconut into the meringue.

Drop by rounded teaspoonfuls of batter onto baking sheets, about 2" apart. Bake for 20 minutes or until cookies are lightly browned. Remove from oven.

After cookies have cooled for 2-3 minutes but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely.