Lemon Coconut Macaroons

Ingredients:

4 large egg whites (at room temperature)

½ cup white sugar

3 cups of shredded coconut (unsweetened)

zest of ½ lemon

¼ tsp of salt

Method

1. Preheat oven to 180 Degrees Celcius

2. Beat egg whites with salt until firm peaks form

3. Slowly add the sugar and continue to beat until well combined

4. Using a spatula, add the lemon zest and coconut to the egg white mixture, taking care not to overmix

5. Drop ~ 1 tablespoon amounts onto a baking tray (lined with baking paper)

6. Bake for 15-20 minutes until golden/brown

7. Let the macaroons cool on the tray for 5-10 minutes and then transfer them to a cooling rack. Once completely cooled, store in an airtight container.