Lemon Coconut Macaroons

• 1 large egg white
• 1/8 teaspoon salt
• 3/4 cup sweetened condensed milk
• 1 tablespoon lemon zest
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 1 (14-ounce) bag shredded sweetened coconut, finely chopped

1. Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk the egg white and salt until frothy, about 2 minutes.
3. Stir in the condensed milk, zest, and extracts.
4. Using a rubber spatula, fold in the coconut until well combined.
5. Using a small spring-loaded scoop and your hands, shape the mixture into 1 1/2-inch mounds.
6. Place the macaroons about 1 inch apart on the prepared baking sheets.
7. Bake until lightly brown, about 20 minutes.
8. Transfer the pans to wire racks and let cool completely.

egg white, salt, condensed milk, lemon zest, lemon extract, vanilla, coconut

Taken from www.foodnetwork.com/recipes/paula-deen/lemon-coconut-macaroons-recipe.html (may not work)