Lemony Almond Macaroons - Real Simple

Yield: 24 servings
Community Recipe from


  • 14 ounce(s) package sweetened shredded coconut
  • 1 cup(s) sliced almonds
  • 3/4 cup(s) sugar
  • 1 teaspoon(s) grated lemon zest
  • 1/4 teaspoon(s) kosher salt
  • 4 large egg whites


  1. 1. Heat oven to 325 degrees. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
  2. 2. Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment lined baking sheets, spacing them 1 1/2 inches apart.
  3. 3. Bake, switching the baking sheets halfway through, until the edges begin to brown, 20-25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
  4. 4. Store in an airtight container at room temperature for up to 1 week.
December 2013

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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