3 egg whites
1/2 tsp. cream of tartar
1 Tbsp. sugar
1 (14-oz.) can sweetened condensed milk
1 tsp. vanilla extract
1 tsp. lemon zest
20 oz. sweetened shredded coconut
7 oz. dipping chocolate
Preheat oven to 325 degrees.
Beat eggs white in electric mixer on low. Once whites are broken up, add cream of tartar and sugar. Increase speed to medium and beat until whites are frothy.
Shut off mixer and fold in condensed milk, vanilla, and lemon zest. Add coconut and mix until well incorporated. Let mixture sit for 2-3 minutes.
Line 4 cookie sheets with parchment paper. Drop by heaping tablespoons (or use a cookie scoop) onto each tray, spacing them apart evenly. Bake for 20-25 minutes. Let cool.
Melt milk or dark chocolate in a double boiler over low heat, or in the microwave at 50% power. Dip half of each macaroon into the chocolate. Place on tray to allow chocolate to set.
Makes about 3 dozen.
This printable recipe from A Teaspoon and A Pinch.