Lemony Almond Macaroons

Servings: 25 cookies
Preheat: 325
Prep Time: 10 minutes
Source: Real Simple, April 2009

A delicious light cookie
Great for Passover

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: 

Heat oven to 325° F.
In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt.
Mix in the egg whites- (whisk them- per Carol).
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.