Ellen Silverman
Hands-On Time
5 Mins
Total Time
1 Hour
Yield
Makes 24 cookies

How to Make It

Step 1

Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.

Step 2

Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.

Step 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.

Step 4

Store in an airtight container at room temperature for up to 1 week.

Ratings & Reviews

/5
Reviews
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