"M" is for Macaroons

Lemon Coconut Macaroons:

1 large egg white
1/8 tsp salt
3/4 cup sweetened condensed milk
1 T lemon zest
1/2 tsp lemon extract
1/2 tsp vanilla extract
1, 14-ounce bag shredded sweetened coconut, finely chopped

Preheat oven to 300. Line two baking sheets with parchment paper. In medium bowl, whisk together egg white and salt until frothy. This will take about two minutes. Stir in condensed milk, zest and extracts. Use rubber spatula and fold in coconut until well combined. Use small cookie scoop to shape mixture into 1 1/2 inch mounds. Place macaroons 1 inch apart on prepared baking sheet. Bake 20 minutes until lightly browned. Allow time to cool.