Macaroons

Macaroons are cookies that are typically based on shredded coconut, sugar, and egg whites. They are usually chewy with a lightly crisp exterior and are often formed into small mounds. The term macaroons is commonly used to describe coconut-based confections, and should not be confused with the French macarons, which are a different almond-based meringue cookie usually sandwiched with filling.

Typical coconut macaroons rely on shredded sweetened coconut, egg whites, and sugar, with variations that may include sweetened condensed milk or coconut milk for richness. Vanilla is common, and some recipes add almond extract or finely chopped almonds. Chocolate-topped or chocolate-dipped versions are popular in many bakeries and homes.

Preparation involves dropping or scooping the mixture into rounds and baking until the edges are lightly browned. Coconut macaroons are naturally gluten-free, a factor in their appeal for some consumers. Texture can range from very chewy to moderately crisp, depending on the coconut content and moisture level.

Historically, the name is linked to the Italian maccherone, with early forms appearing in European cookbooks during the medieval period. The coconut-based version gained particular popularity in the United States in the 19th and 20th centuries and has since become a common treat in bakeries and homes around the world.