Ingredients
- 2 cups almond flour
- 1 cup shredded coconut
- 1 cup white sugar
- zest of one lemon
- juice of one lemon or equivalent amount of limoncello
- ¼ cup powdered sugar
- 3 large egg whites
- 2 tsp vanilla essence
Directions
Crack your eggs into a mixing bowl, taking care to separate the whites from the yolks. Leave on medium speed to whip until it forms stiff peaks. While to goal here is to have an egg white consistency akin to meringue, it’s not meant to be the same thing. Sugar preserves the structure of the egg white foam so they won’t collapse in the oven. If that happens here, that’s okay!
When the whipped egg whites are ready, preheat the oven to 300° Fahrenheit. Combine the flour, sugar, coconut and lemon zest in a large mixing bowl. Gently fold in the egg whites along with the vanilla essence and lemon juice. I’ve seen a variation of this recipe that calls for limoncello—a syrupy sweet liqueur from the south of Italy—as a substitution.
Sift the powdered sugar into another small bowl. You’ll need wet hands for this next part. Scoop out tablespoon sized pieces of dough and mould into balls before rolling them in the powdered sugar. Set them on a cookie sheet lined with parchment paper and bake for half an hour. There is no baking powder in these cookies, so don’t wait for them to rise as your cue to remove them from the oven. They should be golden brown on the bottom. Let them cool before serving, or else they’ll crumble, and enjoy!