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- 4 cups shredded coconut
- 3 egg whites
- 1 cup milk
- 1/2 vanilla bean
- 4 soup spoons sugar
- Preheat over to 325°F.
- Grind together the sugar and the vanilla bean.
- Using a heat diffuser, heat the milk and the sugar and vanilla mixture at a very slow simmer for 15 minutes. Allow it to cool to lukewarm.
- Beat the egg whites until they form soft peaks.
- Fold the coconut into the beaten egg whites.
- Mix the flavored milk into the egg white mixture.
- using wet hands, form into balls about 1-1/2 inches in diameter. Place on a baking parchment with about 1-1/2 inches between each two balls. The macaroons don't need more space than this, because unlike most drop cookies, they won't spread while baking. Since the macaroons are very delicate, it's probably not practical to bake them without parchment directly on a greased baking sheet, but I haven't tried it.
- Bake about 25-30 minutes, until the beige is well sprinkled with reddish brown, like the color of the store-boughten ones.
- Allow to cool to room temperature before serving.
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