Lighter Coconut Macaroons - cooking recipe

Ingredients

3 cups shredded coconut
1/2 cup sweetened condensed milk
1 teaspoon vanilla
1 teaspoon lemon juice
1 egg white
1 dash salt

Preparation

Preheat oven to 350 degrees Fahrenheit (180 Celsius). Line a cookie sheet with parchment paper.
In a large bowl, combine coconut, sweetened condensed milk, vanilla, and lemon juice.
In a medium bowl, beat egg white and salt with electric mixer until it holds soft peaks.
Fold whipped whites into coconut mixture.
Using a teaspoon, drop small mounds of mixture, measuring about 1 1/2 inches (3.81 cm) in diameter, about 1 1/4 inches (3.18 cm) apart on the prepared sheet.
With slightly wet fingertips, pinch the mounds to make them slightly narrower and taller, about 1 inch (2.54 cm) tall with a slightly pinched top.
Bake for 15-17 minutes, rotating the sheet from back to front after 10 minutes.
(Some coconut shreds on top will be dark brown.) Slide the parchment off the cookie sheet and onto a wire rack.
After 10 minutes of cooling, remove the macaroons from the parchment with a thin metal spatula, and place them directly on the wire rack to finish cooling.