Lemon and Rosemary Macarons

Ingredients:

• 1 tbsp fresh rosemary leaves
• 1/3 cup + 1 tbsp sugar
• 3 cups sweet coconut flakes
• 1 teaspoon finely grated lemon zest
• 0.5 tsp vanilla extract
• 1/4 teaspoon salt
• Whites of 2 large eggs

Preparation:

1. Place the rosemary on a cutting board and sprinkle with 1 tablespoon of sugar; chop finely, then transfer to a medium bowl. Add the coconut flakes, the remaining 1/3 cup of sugar, the lemon zest, vanilla extract, and salt. Rub with your fingers and toss to combine. Let sit at room temperature for 1 hour.
2. Position oven racks in the upper and lower thirds of the oven and preheat to 325°F (160°C). Line 2 baking sheets with parchment paper.
3. Whisk the egg whites in a medium bowl until foamy. Fold in the coconut mixture with a silicone spatula.
4. Drop 1 tablespoon of the coconut mixture into mounds on the prepared baking sheets, spacing them about 2.5 cm apart. Using wet fingers, shape each mound into a cone shape. Bake, rotating the baking sheets, until the edges are golden brown and the macarons are dry, 16-20 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.