Preheat your oven to 160°C (140°C fan/ gas mark 3). Line a baking tray with parchment paper.
In a mixing bowl, combine the desiccated coconut, caster sugar, and a pinch of salt.
In a separate bowl, whisk the egg whites until they form stiff peaks.
Gently fold the egg whites into the coconut mixture. Add the lemon zest and juice, and continue to fold until well combined.
Using a tablespoon, scoop out portions of the mixture and place them onto the prepared baking tray. Leave enough space between each macaroon.
Bake in the preheated oven for about 15 minutes or until the macaroons turn golden brown.
Remove from the oven and allow them to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Once cooled, your delicious Lemon Coconut Macaroons are ready to enjoy!
