I stopped using Mexican (fake) vanilla (tonka bean extract) years ago, because of the coumarin content. I don’t actually think there would be enough to hurt me by the time I baked cookies and ate two or three. But I’m on two different meds for my blood pressure, so I just won’t take the risk. I often combined it half and half with real vanilla in really strong vanilla goods, like madeleines or custard.
Tillamook makes an amazing vanilla bean ice cream. They have two other vanilla flavors that are more just creamy to me. But I guess to me the ultimate celebration of vanilla is a good Madeleine.