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

Preparation

  1. Heat oven to 325° F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Stir in the egg whites.
  3. Drop mounds of the mixture (each equal to 2 tablespoons) onto the prepared baking sheets.
  4. Bake, switching the sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Transfer to cooling racks to cool completely.