In a bowl, combine sweetened condensed milk, salt, vanilla, 1/2 teaspoon lemon zest and coconut. Mix until combined.
With a mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the coconut mixture.
Once macaroons have baked and cooled, spoon about 1 teaspoon of curd in the center of each macaroon.
For the lemon curd, use storebought or make your own using my sugar-free lemon curd recipe