Lemon Zest And Almond Macaroons



  • 1 1/2 cups unsweetened shredded coconut 1 cup slivered almonds

  • 1/2 cup coconut sugar

  • 1 tbsp. fresh lemon juice

  • 1 tsp. grated lemon zest 1/2 tsp. almond extract 1/2 tsp.vanilla extract 1/8 tsp. kosher salt

  • 4 large egg whites


  1. Heat oven.

  2. In a large bowl, combine the coconut, almonds, coconut sugar, lemon juice, lemon zest, almond extract, vanilla extract, and salt.

  3. Mix in the egg whites.

  4. Place mounds of the mixture (approx. 2 tablespoons) onto a parchment-lined baking sheet, spaced slightly apart from one another.

  5. Bake until the edges begin to brown, 20 to 25 minutes.

  6. Cool slightly on baking sheets, then transfer to wire racks to cool completely.


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