1½ cups almonds
3 egg whites
1 tbsp. lemon juice
1 cup sugar
1½ cups coconut
These yummy cookies make a perfect dessert for Passover or year ’round. They’ll disappear in a flash!
Preheat oven to 350°F.
Insert the Steel Blade into your food processor. Process almonds until finely ground, about 30 seconds. Remove from bowl and set aside. Wash bowl and blade thoroughly. Dry well.
Process eggs whites with lemon juice for 1 minute. Gradually add sugar through feed tube while machine is running, process 1 minute longer. Add almonds and coconut and process 10 seconds longer, just until combined.
Drop from a teaspoon onto parchment-lined baking sheets. Bake fro 12 to 15 minutes, until set and oatmeal-coloured. Cool completely.
Freezes well.
Variation: Add 2 tbsp. cocoa to meringue mixture along with ground almonds and coconut. Bake as directed. When cooled, dip cookies halfway into melted bittersweet chocolate and place on parchment paper to dry.
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