Preheat oven to 350’F.
In a large bowl, combine the coconut, sugar, flour and salt.
Wash lemons and grate fine.
In a separate bowl, add egg whites, vanilla, lemon juice and lemon zest, whisk. Pour the liquid mixture into the coconut bowl mixture and stir until all ingredients are wet.
Line baking sheet with parchment paper. Drop the coconut mixture by 2 tbsp spoonful’s (30mL) using #30 scoop.
Bake until golden brown for ~ 15-20 minutes. Cool on a wire rack.
Coconut macaroons can last up to 1 week if you store them in an airtight container or alternatively can be frozen in single layers in an airtight storage container with parchment paper placed in between layers.
Serve 1 Lemon & Coconut Macaroons as a snack item or as dessert at a meal. May garnish with powdered icing sugar at the point of service.