Coconut Macaroon with Lemon Buttercream

Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.

In a large bowl, combine shredded coconut and granulated sugar.

In a separate bowl, beat egg whites until stiff peaks form.

Gently fold the egg whites into the coconut mixture. Add vanilla extract.

Drop spoonfuls of the mixture onto the prepared baking sheet.

Bake for 12-15 minutes, or until golden brown.

Let the macaroons cool completely on the baking sheet.

For the lemon buttercream, beat softened butter until creamy.

Gradually add powdered sugar, beating until smooth.

Stir in lemon juice and lemon zest.

Once the macaroons are cooled, spread a generous amount of lemon buttercream on the flat side of half of the macaroons, then top with the remaining macaroons.

Optionally, garnish with extra shredded coconut and lemon zest curls.