White Chocolate Dipped Lemon Macaroons

Ingredients

• 3 cups unsweetened coconut flakes
• 1 packed tablespoon lemon zest, from about 1 large lemon
• 1 cup sugar
• 1/4 teaspoon salt
• 3 egg whites
• 1/2 teaspoon vanilla extract
• 6 ounces tempered white chocolate for dipping

Directions

1. Set an oven rack in the center of the oven and heat it to 350 degrees F. Cover a baking sheet with parchment paper. In a medium bowl, whisk the coconut, lemon zest, sugar, and salt together, then put the bowl aside. In a large bowl, whisk the egg whites until they look foamy. Add the coconut mixture and vanilla, and fold everything together with a rubber spatula until the dough is evenly mixed.
2. Dampen your hands. Scoop about 1/4-cup dough and shape it into a domed ball. If you like, gently pinch the top with your thumb and forefinger. Set the macaroon on the prepared baking sheet, then continue with the rest of the dough. Bake for about 20 minutes, until the tops are lightly golden. Cool completely.
3. For dipping, arrange the cooled macaroons, parchment, the bowl of tempered chocolate, and forks in one workspace. Dip each macaroon into the chocolate by holding the top and lowering it partway in, or use a fork to roll it through the chocolate. Let the extra chocolate fall back into the bowl, then transfer the finished macaroons to the parchment and leave them in a cool, dry place to set.