cups flaked coconut
cup coarsely chopped macadamia nuts
egg whites, lightly beaten
teaspoon finely shredded lemon peel
tablespoon lemon juice
Powdered sugar (optional)
- Preheat oven to 325 degrees F. Line a large cookie sheet with parchment paper; set aside.
- In a large bowl, combine coconut, macadamia nuts, sugar, flour, and salt. Stir in egg whites, lemon peel, and lemon juice. Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheet.
- Bake in the preheated oven for 20 to 25 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. If desired, sprinkle with powdered sugar.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months.