Active Time

　　10 min

　　Total Time

　　35 min

　　Their sweetness tempered by the tang of lemon zest, these little macaroons are the ideal dessert when you're short on time and still craving a fast, fresh ending to dinner.

　　

Ingredients

Makes 16 cookies

　　2 large egg whites

　　2 tablespoons sugar

　　1 teaspoon finely grated fresh lemon zest

　　1/4 teaspoon pure vanilla extract

　　1 1/2 cups sweetened flaked coconut

　　

Step 1

Put oven rack in middle position and preheat oven to 325°F. Butter a baking sheet and line with foil. Lightly butter and flour foil, knocking off excess flour.

　　

Step 2

Stir together egg whites, sugar, zest, vanilla, and a pinch of salt until combined, then stir in coconut. Drop 16 tablespoon-size mounds about 1 1/2 inches apart onto baking sheet.

　　

Step 3

Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 10 minutes. Peel macaroons from foil to serve.