Moist and chewy inside with toasted coconut all around and a bright pop of tangy lemon flavor make these Lemon Coconut Macaroons a winner. They're perfect for Passover or any time you want coconutty goodness!
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
In a medium saucepan, combine the coconut, starch, sugar, egg whites, and vanilla. Cook, stirring constantly, over low heat for 6 to 8 minutes, until the mixture is the consistency of thick oatmeal. Remove from heat.
Drop the dough by mounded tablespoonfuls or using a small cookie scoop onto the prepared baking sheet (you will likely have to bake in 2 batches or use 2 baking sheets.)
Bake for 12 to 15 minutes, until the macaroons are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
Make the glaze by combining the powdered sugar, lemon zest, and lemon juice in a medium bowl. Stir until desired consistency is reached. Drizzle the glaze over the cookies and then sprinkle with the almonds, if using.