Ingredients

2/3 cup sugar
2 large egg whites
2 cups unsweetened shredded coconut
1/2 cup whole almonds
1 teaspoon pure vanilla extract (to be completely kosher for Passover, replace with 1 teaspoon lemon zest)

Directions

1. Preheat oven to 350°F. Line two baking sheets with a nonstick baking mat or parchment paper. If you don't have those, spray cookie sheets with nonstick cooking spray.
2. Whisk together sugar and egg whites in a large bowl.
   
3. Chop the almonds in a food processor.
   
4. Add the almonds, shredded coconut, and vanilla (or lemon zest) to the egg whites and sugar mixture.
   
5. Form dough into 16 two-tablespoon mounds, and drop each onto sheet, two inches apart.
   
6. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for five minutes. Transfer to wire racks, and let cool.

Makes 16 cookies.

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