4 egg whites
2 cups white sugar
1/2 teaspoon vanilla extract
1 cup quick cooking oats
2 cups butter
2 cups packed brown sugar
1 teaspoon lemon zest
6 cups canned coconut for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of 8 thick dumplings. Reserve lemon zest.
In a medium bowl, mix egg whites, sugar, vanilla extract, oats, butter, brown sugar, 1 teaspoon lemon zest. Pour the mixture into custard cups. Pour over filling, covering completely.
Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center of the pie comes out clean. Top with coconut, and store in refrigerator. Serve warm.