Coconuts and macadamia nuts flavor these crisp macaroon cookies.
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 dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in a preheated oven for 20 to 25 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle with powdered sugar. Makes about 30 cookies.
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.