|1/3 cup / 75 ml||granulated sugar|
|1.5 cups / 375 ml||unsweetened shredded coconut|
|1/4 tsp / 1 ml||vanilla extract|
|1/4 tsp / 1 ml||lemon zest|
|2 tbsp / 25 ml||sliced almonds|
Preheat oven to 350°F (180°C).
Lightly grease a baking sheet, or cover with parchment paper.
In a large mixing bowl, use an electic mixer or whisk to briskly whisk egg whites until they are light and fluffy and form stiff peaks. Add sugar and beating until mixture holds stiff peaks.
Gently fold in coconut, vanilla and lemon zest just until combined, being careful not to overmix.
Using a spoon, drop about 1.5 tbsp (22 ml) of batter onto baking sheet. Gently press 3 pieces of sliced almond into each cookie.
Bake for 12 minutes, or until macaroons are golden brown on the bottom; remove from heat. Gently run a spatula under each cookie before they cool to separate from the cookie sheet or parchment paper. Set aside to cool.
Per macaroon: 79 cal, 1 g pro, 6 g total fat (5 g saturated fat), 6 g carb, 2 g fibre, 0 mg chol, 13 mg sodium
Source: Leslie Beck's Healthy Kitchen