Ingredients

• 3 cups shredded coconut
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 1 egg white
• 1 dash salt

Instructions

1. Preheat oven to 350 degrees Fahrenheit (180 Celsius). Line a cookie sheet with parchment paper.

2. In a large bowl, combine coconut, sweetened condensed milk, vanilla, and lemon juice.

3. In a medium bowl, beat egg white and salt with electric mixer until it holds soft peaks.

4. Fold whipped whites into coconut mixture.

5. Using a teaspoon, drop small mounds of mixture, measuring about 1 1/2 inches (3.81 cm) in diameter, about 1 1/4 inches (3.18 cm) apart on the prepared sheet.

6. With slightly wet fingertips, pinch the mounds to make them slightly narrower and taller, about 1 inch (2.54 cm) tall with a slightly pinched top.

7. Bake for 15-17 minutes, rotating the sheet from back to front after 10 minutes.

8. (Some coconut shreds on top will be dark brown.) Slide the parchment off the cookie sheet and onto a wire rack.

9. After 10 minutes of cooling, remove the macaroons from the parchment with a thin metal spatula, and place them directly on the wire rack to finish cooling.