Today’s dessert feature is Lemony Almond Macaroons. This recipe is so easy; you can prepare this food goodness during the week. Lemon and coconut mix deliciously with crunchy almonds to create a wonderful treat. If you’re looking for something light and gluten-free, this dessert is for you. Healthy and joyous eating!
Lemony Almond Macaroons (Recipe courtesy Sara Queensberry)
- One 14-ounce package sweetened shredded coconut
- 1 cup sliced almonds
- ¾ cup sugar
- 1 teaspoon grated lemon zest
- ¼ teaspoon kosher salt
- 4 large egg whites
Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
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.
Store in an airtight container at room temperature for up to 1 week. Makes two dozen cookies.