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.)