Vanilla Macaroons

Sharon Whitley


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.

☆☆☆☆☆ 0 votes
makes 24
15 Min
25 Min


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


1Preheat oven to 350. Line a large baking sheet with parchment.
2Combine 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
3Dip 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