• 1 1/2 cups unsweetened shredded coconut 1 cup slivered almonds
  • 1/2 cup coconut sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest 1/2 teaspoon almond extract 1/2 teaspoonvanilla extract 1/8 teaspoon kosher salt
  • 4 large egg whites


  1. Heat oven to 325 F.
  2. In a large bowl, combine the coconut, almonds, coconut sugar, lemon juice, lemon zest, almond extract, vanilla extract, and salt.
  3. Mix in the egg whites.
  4. Place mounds of the mixture (approx. 2 tablespoons) onto a parchment-lined baking sheet, spaced slightly apart from one another.
  5. Bake until the edges begin to brown, 20 to 25 minutes.
  6. Cool slightly on baking sheets, then transfer to wire racks to cool completely.