Lemony Almond Macaroons

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

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 temp for up to one week.

Recipe by Marina