Instructions

1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of a stand mixer, beat the egg whites, sugar, and vanilla together on medium-high speed until the eggs are foamy. This will take about 2-4 minutes. Pour in the coconut, lemon zest, and poppy seeds and fold the ingredients together with a spatula until all of the ingredients are fully combined.
3. Use a cookie scoop or a measuring spoon to scoop 1 ½ tablespoon balls onto the prepared baking sheet. Press down the dough as you place it to make sure the cookies are packed. This will help them stay together better after they bake. Bake about 15-20 minutes, or just until the cookies are beginning to get golden brown on the tops. Allow the cookies to cool completely on the baking sheet.
4. Leftover macaroons keep for a few days in an airtight container in the refrigerator.