Lemony Almond Macaroons

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Photo by Ellen Silverman
Lemony Almond Macaroons 3.2 425 5 1
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  • Makes 24 cookies
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    Nutritional Information

    Per Serving

    • Calories 133 calories
    • Calories 53 calories from fat
    • Fat 8 g
    • Sat Fat 5 g
    • Cholesterol 0 mg
    • Sodium 73 mg
    • Protein 2 g
    • Carbohydrate 15 g
    • Sugar 14 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 13 mg

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.

Ingredients

  1. Check 1 14-ounce package sweetened shredded coconut
  2. Check 1 cup sliced almonds
  3. Check ¾ cup sugar
  4. Check 1 teaspoon grated lemon zest
  5. Check ¼ teaspoon kosher salt
  6. Check 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.

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