Toasted Coconut Macaroons

Toasted Coconut Macaroons
(Makes 24)

3 egg whites
½ teaspoon of cream of tartar
1 tablespoon of sugar
14 ounces of sweetened condensed milk
1 teaspoon of vanilla extract
1 teaspoon of lemon zest
20 ounces of sweetened shredded coconut
7 ounces of dark chocolate (optional)

1. Preheat the oven to 160°C (325ºF). 
2. Beat the egg whites in an electric mixer on low. 
3. Once the whites are broken up, add cream of tartar and sugar. Increase the speed to medium and beat until the whites are frothy. 
4. Add the vanilla extract and lemon zest into the condensed milk, stir.
5. Stop the electric mixer and fold in the condensed milk mixture. 
6. Add coconut and mix well. The coconut should be evenly coated. 
7. This part is important! Let the mixture sit for 10-15 minutes.
8. Line two baking sheets with parchment paper. Place twelve evenly spaced heaps (about one tablespoon) of the coconut batter on each tray. 
9. Bake for 20-25 minutes, there should be some browning on the tops and edges of the macaroons. Let them cool before taking them off the parchment paper.
10. If you're feeling decadent, melt the chocolate in a double boiler over low heat or in the microwave. Dip half of each macaroon into the chocolate. Place on a tray to allow chocolate to set. Serve when cooled.

These are so good! I never realized that I was a fan of coconut until I had these. I loved the crunchy top parts of the coconut macaroons. 

The lemon zest works very well with the coconut, keeping it from being too sweet. The crunchy tops were so delicious that we made a second batch right after, but in smaller heaps so that there would be more browning.

I hope you try them and dress them up with a little bit of chocolate drizzle!