Real Recipes From Real Home Cooks ®

vanilla macaroons

Recipe by
Sharon Whitley
Houston, TX

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.

yield serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For vanilla macaroons

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

How To Make vanilla macaroons

  • 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.