Ingredients:

-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

1. Put oven rack in middle position and preheat oven to 325 degrees F
2. Butter a baking sheet and line with foil
3. Lightly butter and flour foil, knocking off excess flour
4. Stir together egg whites, sugar, zest, vanilla, and a pinch of salt until combined, then stir in coconut
5. Drop 16 tablespoon-size mounds onto baking sheet
6. Bake until tops are pale godlen 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
7. Peel macaroons from foil to serve