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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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