Ingredients

Instructions

1. 1
   Preheat oven to 325°F.
2. 2
   Place coconut, sweetened condensed milk, lemon zest, lemon juice and vanilla extract in a large bowl. Stir to combine and set aside.
3. 3
   Place egg whites and salt in a large mixer bowl and whisk on high until stiff peaks form. Fold egg whites into the coconut mixture.
4. 4
   Line a baking sheet with parchment paper and drop rounded tablespoons of the mixture onto the baking sheet. Bake for 25 to 30 minutes or until golden brown. Let cool.
5. 5
   Optional: Melt white chocolate according to package instructions. Drizzle chocolate over the tops of the macaroons and sprinkle with additional lemon zest. Let dry.