• Preheat oven to 325F. Line a baking pan with parchment or a silicon mat.
• Whip egg whites to soft peaks in a metal bowl.
• Slowly add sugar, a tbs full at a time so as not to deflate your hard won air bubbles. You can add a little faster towards the end.
• Fold salt, zest, and coconut flakes into the egg whites.
• Place lumps of batter in heaping tbs amounts on the baking sheet. You can put them pretty close together as they do not spread much.
• Bake for 18-20 minutes until golden on top.
• Allow to cool on sheet for 5-10 minutes before trying to remove or you will lose the bottoms.

When completely cool:

• Melt chocolate in a heat proof bowl over a simmering pan of water. If desired, temper according to the instructions linked in notes. This will help it last longer without blooming.
• Dip the bottoms of the macaroons in the chocolate (roll in candied citrus if desired) and set on parchment or silicon until dry.
• Store in an airtight container. Moisture is the enemy of these.