Toast the Coconut (The Sensory Start): Place half the desiccated coconut in a dry, non-stick frying pan over a medium heat. Stir constantly with a wooden spoon. Listen for the soft, whispering sound as the flakes begin to dry out. Watch for the colour to shift from pale white to a warm, honeyed gold—this takes about 4-5 minutes. The air will fill with an intoxicating, nutty aroma. Remove from the heat immediately and let it cool for a few minutes.

Combine the Wet Ingredients: In a large bowl, pour in the entire tin of sweetened condensed milk, the vanilla bean paste, and the fine sea salt. Stir until the vanilla is fully dispersed and the mixture looks glossy and thick. If you are using the lemon zest, add it now.

Bring It Together: Add both the toasted and untoasted desiccated coconut to the bowl. Using a sturdy spatula, fold everything together. You’ll feel the mixture stiffen as the coconut absorbs the condensed milk. The texture should be like a wet, clumpy sand that holds together when pressed in your fist. If the mix feels too loose to shape, add a tablespoon more of untoasted coconut.

Shape the Macaroons: Line a baking sheet with parchment. Using a cookie scoop or two teaspoons, portion out heaped tablespoons of the mixture. Roll each portion firmly into a ball or a small, neat haystack shape. Place them on the tray about an inch apart—they won’t spread, but you want air to circulate. You should hear a soft, gentle squelch as you compress the mix.

Chill to Set: Slide the tray into the refrigerator for at least 30 minutes. This is crucial. The macaroons need this time to firm up so they hold their shape beautifully. You will feel the difference when you pick one up—they go from soft and pliable to delightfully firm.

Drizzle with Chocolate (The Final Touch): While the macaroons chill, melt the white chocolate. You can do this in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water) or in short 20-second bursts in the microwave. Stir until smooth and glossy. Once the macaroons are firm, use a fork to drizzle the melted chocolate over the tops in a zigzag pattern. Return to the fridge for a further 10 minutes to set the chocolate.