Ingredients:

3 large egg whites
3/8 teaspoon salt
2 1/4 cup sweetened condensed milk
3 tablespoons lemon zest
1½ teaspoon lemon extract
1½ teaspoon vanilla extract
42 ounces shredded coconut.

Do not preheat the oven at this time.In an electric mixer, whisk the egg whites and the salt for about two minutes until frothy.

Stir in the condensed milk, zest, lemon extract, and vanilla extract and mix at low speed for one minute.

Using a rubber spatula fold in gently the coconut until well combined. Be gentle here, you just want to combine the ingredients. Cover the mixture with plastic wrap and place in the refrigerator (remember to label it) for at least 90 minutes. Overnight is fine.

Preheat convection oven to 250 degrees or regular oven to 300 degrees. Line 2 baking sheets with parchment.

Shape the mixture into 1 ½ inch rounds.

Place the macaroons about 2 inches apart on the baking sheet.

Bake until just lightly golden about 20 minutes. Note, after about 10 minutes turn the baking sheets around. Macaroons are done when they are nearly firm and slightly golden brown.