Lemony Almond Macaroons Recipe

Lemony Almond Macaroons


1 14-ounce bundle sweetened destroyed coconut

1 container cut almonds

3/4 container sugar

1 teaspoon ground lemon get-up-and-go

1/4 teaspoon legitimate salt

4 extensive egg whites

High temperature broiler to 325° F. In a vast 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, separating them 1½ inches separated.

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

Store in an airtight container at room temperature for up to 1 week.