Preheat oven to 350° F. Line a twelve section muffin tin with paper muffin cups.
Beat egg whites with a pinch of salt until they hold soft peaks, gradually beat in 1/2 cup sugar. Beat until the meringue holds stiff peaks and is smooth and shiny. In another bowl, combine the shredded coconut, 1/4 cup sugar, the almonds, matzo cake meal and grated lemon rind. Gently fold the mixture into the meringue. Fill prepared muffin cups 3/4 full of batter.
Bake 20 to 25 minutes until golden brown and crusty on the surface. Store airtight for several days
