Coconut Almond Macaroons
- 3 egg whites
- 1/3 cup sugar
- 1 1/2 cups unsweetened shredded coconut
- 1/4 tsp vanilla extract
- 1/4 tsp lemon zest
- 2 Tbsp sliced almonds
Preheat oven to 350. Lightly grease a baking sheet, or cover with parchment paper.
In a large mixing bowl, beat egg whites with an electric mixer until light and fluffy. Gradually add sugar and continue beating until mixture holds stiff peaks.
Gently fold in coconut, vanilla and lemon zest until just combined, being careful not to overmix.
Using a spoon, drop about 1 1/2 Tbsp batter onto cookie sheet. Gently press 3 pieces of slice almonds into each cookie.
Bake for 12 minutes ot until macaroons are golden brown on the bottom; remove from oven. Gently run a spatula under cookies before they cool to separate them from the cookie sheet. Set aside to cool.