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These simple lemon macaroons are a Passover dessert recipe you won’t want to pass over.
Lemon Almond Macaroons
Just a few ingredients and less than an hour and these sweet treats are ready for you and your family.
Ingredients
- 14 ounces sweetened coconut flakes
- 1 cup sliced almonds
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 lemon
- 4 large egg whites
Instructions
- Preheat the oven to 325ºF. Line 2 baking sheets with parchment paper.
- In a large mixing bowl, combine the coconut, almonds, sugar, salt, and vanilla. Finely grate the zest of the lemon into the mixture and squeeze in the juice. Add the egg whites and mix.
- Using a spoon and damp fingers, form into mounds (about 2 tablespoons each) on the prepared baking sheets, spacing about 1 inch apart. Bake for 25-30 minutes or until golden brown and set. (Can be made a few days ahead and stored in an airtight container.)
Nutrition
Calories: 121kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 79mgPotassium: 105mgFiber: 2gSugar: 10gVitamin C: 2.4mgCalcium: 15mgIron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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