Lemon Macaroon Ice Cream Sandwiches

1. Preheat oven to 325ºF.
2. In a large bowl, combine the egg whites, sugar, salt, lemon juice, and lemon zest.
3. Using an electric mixer, mix for about 2 minutes until mixture is combined and sugar is dissolved.
4. Gently fold in the shredded coconut.
5. Line a large baking sheet with parchment paper and scoop heaping tablespoons of coconut mixture about 1 inch apart on the baking sheet. With your hand, flatten eat scoop into a 2-inch disk.
6. Bake for about 25 minutes, or until macaroons are golden brown on the edges. Let cool completely on a wire rack.
7. Once macaroons are completely cooled, soften vanilla ice cream and sandwich ice cream in between 2 macaroons. Place back into the freezer for about 20 minutes and enjoy.