Lemony Coconut Macaroons

• 4 large egg whites, room temperature
• Dash cream of tartar
• Dash salt
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup lemon juice
• 1-1/2 teaspoons grated lemon zest
• 1/2 teaspoon baking powder
• 3 packages (7 ounces each) sweetened shredded coconut

1. Preheat oven to 325u0b0. 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. Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined
3. . Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
4. Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

egg whites, cream of tartar, salt, condensed milk, lemon juice, lemon zest, baking powder, coconut

Taken from www.tasteofhome.com/recipes/lemony-coconut-macaroons/ (may not work)