Passover baking is in full swing here. These Lemon Almond Coconut Cookies couldn’t be easier to make, with just 5 ingredients. They are made with almond flour and shredded coconut, which makes them gluten free. These delicious cookies have a chewy texture and the combination of lemon and coconut is a surprisingly good one. If you don’t like lemon, you can omit it and add vanilla or vanilla sugar. 

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Lemon Almond Coconut Cookies

Ingredients

• 4 egg whites room temperature
• 1 cup sugar
• 1 cup unsweetened shredded coconut
• 2 cups ground almonds
• 2 tbsp lemon zest

Instructions

• Heat oven to 270°F.
• In a medium bowl, beat egg whites until stiff.
• Add the grated lemon zest and gently stir to combine.
• Slowly add the sugar and beat until the egg whites are very stiff.
• Finally fold in the shredded coconut and ground almonds.
• Line two large baking sheets with parchment paper.
• Drop or pipe heaped teaspoons of mixture onto the baking sheets, 1 inch apart.
• Top each cookie with a slivered almond.
• Bake for 25 minutes until the cookies are slightly browned.
• Allow cookies to cool on the baking sheet before removing.
• Store in an air-tight container.