Vanilla Macaroons

Sharon Whitley

By
@aggiemom20002000

This recipe is from The Macaroon Bible by Dan Cohen. He is considered to make the best macaroons in New York. Easier to make than one would expect. Here's a perfect macaroon.


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Rating:

Comments:

Serves:

makes 24

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 c
sweetened condensed milk
1 tsp
vanilla extract
1 bag(s)
(14 oz) sweetened shredded coconut
2 large
egg whites
1/4 tsp
coarse salt

Directions Step-By-Step

1
Preheat oven to 350. Line a large baking sheet with parchment.
2
Combine condensed milk and vanilla in a large bowl. Add coconut and stir until thoroughly mixed.

Beat egg whites and slat until very stiff peaks from 2 1/2 to 3 minutes. Gently fold egg whites into coconut mixture
3
Dip 2 spoons into water, shake them off and form mixture in balls slightly smaller than a golf ball. DO NOT compact mixture. Place on baking sheet about 1 inch apart. Bake 20-25 minutes. Let cool completely.

Macaroons are best crispy, the same day the are made, and they will get softer as they sit.

About this Recipe

Course/Dish: Cookies, Other Desserts
Main Ingredient: Dairy
Regional Style: Jewish
Other Tags: Quick & Easy, For Kids
Hashtags: #coconut, #Passover