Lemony Almond Macaroons
Makes 24 cookies|
Hands-On Time:
|
Total Time:
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
- Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
- Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
- 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.
- Store in an airtight container at room temperature for up to 1 week.
Nutritional Information
- Per Serving
- Calories 133Calories From Fat 53%
- Protein 2g
- Carbohydrate 15g
- Sugar 14g
- Fiber 1g
- Fat 8g
- Sat Fat 5g
- Calcium 13mg
- Iron 0mg
- Sodium 73mg
- Cholesterol 0mg
What does this mean? See
Nutrition 101
.
Quick Tip
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.
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