Rating: 3.5 stars
458 Ratings
  • 1 star values: 36
  • 2 star values: 109
  • 3 star values: 115
  • 4 star values: 94
  • 5 star values: 104
Sara Quessenberry

Gallery

Credit: Ellen Silverman

Recipe Summary

hands-on:
5 mins
total:
1 hr
Yield:
Makes 24 cookies
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Serving Notes

Total time includes cooling time

Nutrition Facts

133 calories; calories from fat 53%; protein 2g; carbohydrates 15g; sugars 14g; fiber 1g; fat 8g; saturated fat 5g; calcium 13mg; sodium 73mg.
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