vanilla macaroons

Name: Vanilla Macaroons
Prep time: 15 min
Cook time: 25 min
Cuisine: Jewish
Ingredients: 1 cup(s) sweetened condensed milk; 1 teaspoon(s) vanilla extract; 1 bag(s) (14 oz) sweetened shredded coconut; 2 large egg whites; 1/4 teaspoon(s) coarse salt

157 Pinches 1 Photo

Sharon Whitley

Houston, TX

Updated on Apr 5, 2014

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.

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield makes 24

Ingredients

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

How To Make vanilla macaroons

Step 1

Preheat oven to 350. Line a large baking sheet with parchment.

Step 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
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes