Lighter Coconut Macaroons

1. 1

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

2. 2

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

3. 3

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

4. 4

   Fold whipped whites into coconut mixture.

5. 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. 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. 7

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

8. 8

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

9. 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.

No additional tips available.