1. blanch almond kernels, peel, grate.
2. whip egg whites to very firm egg whites, sugar and juice of one lemon, mix coconut and almond kernels and mix into the foam mixture.
3. using 2 coffee spoons, place small bushels on a baking tray lined with parchment paper and bake at 170 °C until light yellow.
Cool and remove from the paper.
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