Lemony Almond Macaroons Recipe

Ingredients

1 14-ounce bundle sweetened destroyed coconut

1 mug cut almonds

3/4 mug sugar

1 teaspoon ground lemon get-up-and-go

1/4 teaspoon genuine salt

4 extensive egg whites

Directions

High temperature stove to 325° F. In an extensive dish, join the coconut, almonds, sugar, lemon pizzazz, and salt. Blend in the egg whites.

Drop hills of the mixture (each one equivalent to 2 tablespoons) onto 2 material lined preparing sheets, dividing them 1½ inches separated.

Heat, exchanging the heating sheets midway through, until the edges start to tan, 20 to 25 minutes. Cool marginally on heating sheets, then exchange to wire racks to cool totally.

Store in a hermetically sealed holder at room temperature for up to 1 wee