Preheat the oven to 300°F and line a baking sheet with parchment paper.
Combine spice mix ingredients. You’ll have some leftovers, so store it in a spice jar or sealed container for later use.
In a mixing bowl, stir together the egg whites, lime juice, hot sauce, shredded coconut and 1 tablespoon of the spice mixture until it resembles a thin paste.
Stir in the almonds, coating them as evenly as possible. Pour the coated almonds onto the parchment-lined baking sheet. Roast for 30–35 minutes , pausing every 10–15 minutes to break up the nuts and give them a shake for even cooking.
Remove the pan from the oven and allow the nuts to cool completely. During this time, they should become crispy. Store in an airtight jar.