Lemon Macaroons

Put oven rack in middle position and preheat oven to 325. Butter a baking sheet and line w foil. Lightly butter and flour foil, knocking off excess flour. Beat egg whites till softly peaked, then add whites, sugar, zest, vanilla and pinch of salt an beat until sharply peaked. Stir in coconut. Drop 16 T sized mounds about 1.5″ apart onto baking sheet. Bake until tops are pale golden in spots 20-25 min, then carefully lift foil w cookies from baking sheet and transfer to rack to cool completely, 10 min. Peel from foil to serve (Note: they get soggy after two days, so serve as soon as possible)

Coconut 1.5c flaked
Egg White 2 large
Lemon Zest 1 tsp finely grated
Sugar 2 T
Vanilla 0.25 tsp extract