Lemony Coconut Macaroons

1. 1

   Preheat oven to 325u00b0. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites.

2. 2

   Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined

3. 3

   . Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

4. 4

   Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

No additional tips available.