Preheat oven to 350 degree F. Butter the sides of six 6-ounce souffle dishes or custard cups; set aside.
In small saucepan melt butter over medium heat. Stir in flour and salt. Add milk all at once. Cook and stir until very thick and bubbly around edges of pan; set aside. In medium mixing bowl beat yolks and sugar with electric mixer on high speed about 3 minutes or until light and lemon-colored. Stir in 1/3 cup shredded coconut, lemon peel, and lemon juice.
Stir in flour mixture. Wash beaters. In a large mixing bowl beat egg whites with mixer on medium speed until stiff peaks form. Fold about 1 cup of the beaten egg whites into lemon mixture. Fold lemon mixture into the remaining beaten whites. Transfer to prepared dishes (dishes will be full).
Bake, uncovered, for 25 to 30 minutes or until a knife inserted near the center comes out clean. Serve immediately sprinkled with toasted coconut and topped with whipped cream, if desired. Makes 6 servings.