Lemony Almond Macaroons

By apachefreight

Ingredients

• 1 14-ounce packege sweetened shredded coconut
• 1 cup sliced almonds
• 3/4 cup sugar
• 1 teaspoon grated lemon zest
• 1/4 teaspoon kosher salt
• 4 large egg whites

Preparation

Step 1

1. Heat oven to 325*F. In a large bowl, combine the cocnut, 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 1-1/2 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.