Almond Macaroons

Makes 24 cookies

Hands-On Time: 05m

Total Time: 1hr 00m

Note: Total time includes cooling time

Ingredients

• 1  14-ounce package 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

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.

Tip

As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Nutritional Information

Calories 133; Calories From Fat 53%; Protein 2g; Carbohydrate 15g; Sugar 14g; Fiber 1g; Fat 8g; Sat Fat 5g; Calcium 13mg; Iron 0mg; Sodium 73mg; Cholesterol 0mg