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Lemony Almond Macaroons Recipe

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This recipe for Lemony Almond Macaroons, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Macy

Category:
Category:

Ingredients:  
Ingredients:  
1 14-ounce package sweetened shredded coconut
1 cup sliced almonds
cup sugar
1 teaspoon grated lemon zest
teaspoon kosher salt
4 large egg whites

Directions:
Directions:
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 1 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.

Personal Notes:
Personal Notes:
Macaroons are one of my favorite cookies. This recipe is delicious and I love the lemony twist.

 

 

 

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