Preheat oven to 325F. Line two baking sheets with parchment paper.

Puree the preserved lemon in a food processor or blender. Make sure you remove the seeds first.

Place the shredded coconut in a bowl.

Add preserved lemon juice from the jar.

In a separate bowl, beat the eggs together with a fork.

Add the eggs, melted butter, and sugar to the bowl and mix to combine.

Mix in preserved lemon

Use a teaspoon to drop round spoonfuls onto the prepared baking sheets.

Place in oven and bake for 20 minutes.

Remove from oven. Let the macaroons cool completely then transfer to wire racks positioned over the baking sheets. If there is some spread around the cookies, use a sharp knife to trim it. Let cool completely.

Whisk together the lemon juice and powdered sugar.

Dip one side of each macaroon into the glaze. gently shake off the excess and place the dipped macaron on the rack. Or Drizzle the glaze over the tops of the macaroons.

When the glaze has hardened, plate and serve.