Lemony Almond Macaroons

1. 1

   Heat oven to 325.

2. 2

   Line 2 baking sheets with parchment paper.

3. 3

   In a large bowl, combine the coconut, almonds, sugar, lemon zest and salt.

4. 4

   Stir in the egg whites.

5. 5

   Drop mounds of the mixture (2 T. each) onto the prepared baking sheets.

6. 6

   Bake, switching the sheets halfway through, until the edges begin to brown, 20-25 minutes.

7. 7

   Transfer to cooling racks to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.