Fig and coconut macaroons

Lovely coconut macaroons with dried figs and pine nuts. 

Fig and coconut macaroons
About 35 macaroons
2 eggs
100 ml sugar
1/2 lemon, zest
400 ml desiccated coconut
100 ml melted butter
100 ml pine nuts
1/2 ts flaked seasalt

Preheat oven to 175C or 350 F. Dress a baking sheet with parcement paper. Whisk egg lighly in a large bakong bowl.
Add the other ingredients minus the pine nuts. Stir to combine. Let the batter sit for 5 minutes, then add the pine nuts.
Scoop tablespoon-size of the batter onto the baking sheet. Bake for 12-15 minutes untl light golden.