Lemony Almond Macaroons

Lemony Almond Macaroons
Ellen Silverman
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Hands-On Time
5
minutes
Total Time
60
minutes
Makes 24 cookies

Ingredients

1
14-ounce package sweetened shredded coconut
1
cup
sliced almonds
3/4
cup
sugar
1
teaspoon
grated lemon zest
1/4
teaspoon
kosher salt
4
large egg whites

Directions

  1. Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
  2. Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
  3. Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
  4. Store in an airtight container at room temperature for up to 1 week.
Sara Quessenberry
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 53 %
  • Protein 2 g
  • Carbohydrate 15 g
  • Sugar 14 g
  • Fiber 1 g
  • Fat 8 g
  • Sat Fat 5 g
  • Calcium 13 mg
  • Iron 0 mg
  • Sodium 73 mg
  • Cholesterol 0 mg
What does this mean? See Nutrition 101.

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