Lemony Almond Macaroons

Lemony Almond Macaroons
five_whole_stars
Click a Star to Rate This Recipe
Makes 24 cookies| Hands-On Time: | Total Time:

Ingredients

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.
By May, 2009

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

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.