Lemon Coconut Macaroons Recipe Easy and Delicious

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Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large bowl, combine the shredded coconut, sweetened condensed milk, lemon zest, lemon juice, salt, and vanilla extract. Mix well until everything is evenly combined.
Using a cookie scoop or a spoon, drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
Bake for 18-20 minutes, or until the macaroons are golden brown around the edges.
Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!

For a deeper lemon flavor, use Meyer lemons.
Store macaroons in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
You can add a drizzle of melted white chocolate for extra indulgence.