Lemony Almond Macaroons

Recipe by Sara Quessenberry for Real Simple©
You can make these sweet treats up to one week ahead of time. Let them cool completely and store in an airtight container at room temperature.

Yield: 24 cookies

Lemon almond macaroons

Photo by Ellen Silverman

Ingredients:

  • One 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.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s