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.