Lemon Ginger Macaroons
Ingredients
- 14 ounces sweetened, shredded coconut
- 1 cup sliced almonds
- 3/4 cup sugar
- 1-2 teaspoons grated lemon zest
- 1/2 teaspoon ground ginger (or 1-2 tablespoons finely grated fresh ginger)
- 1/4 teaspoon kosher salt
- 4 large egg whites
Instructions
- Combine coconut, almonds, sugar, and salt in large mixing bowl and mix well. Add zest and ginger and whisk thoroughly to incorporate. Stir in egg whites.
- Drop onto parchment-lined baking sheet in 2-tablespoon increments. Bake at 325 degrees for 20-25 minutes until browned but still chewy. Cool on paper for a few minutes, then transfer to wire rack to cool completely.