French Macarons vs. Macaroons: What's Actually the Difference?
We get asked this constantly. Someone orders a "macaron" expecting a coconut macaroon, or vice versa, and the whole thing becomes a situation. Let's put this to rest once and for all.
The Short Version
French macarons are almond-flour sandwich cookies — two smooth, delicate meringue shells with a filling between them. Silky, light, and found in every Parisian patisserie window.
Coconut macaroons are dense, chewy mounds made from shredded coconut. Different texture, different taste, different origin, different everything. Often dipped in chocolate.
One extra "o" in the spelling, completely different cookie.
French Macarons
Origin: France (originally brought from Italy, popularized in Paris)
Main ingredients: Almond flour, egg whites, sugar, powdered sugar
Texture: Smooth, slightly crisp exterior shell. Chewy, soft interior. Creamy filling.
Appearance: Perfectly round, sandwich-style, smooth tops. Come in every color imaginable.
Flavor: Depends entirely on the filling — chocolate, pistachio, raspberry, rose, salted caramel, and dozens of others.
Notable for: Being notoriously difficult to make correctly. Temperature, humidity, resting time, and technique all affect the result.
Coconut Macaroons
Origin: Italy, popularized in the US
Main ingredients: Shredded coconut, sweetened condensed milk or egg whites, sugar
Texture: Dense, chewy, moist
Appearance: Mounded or haystack-shaped, golden or white, sometimes dipped in chocolate
Flavor: Coconut, sweet, vanilla
Notable for: Being naturally gluten-free, Passover-friendly, and considerably easier to make than French macarons
Why Are They Called the Same Thing?
Both words derive from the Italian "maccherone," meaning fine paste — likely referring to almond paste in the French version and coconut in the American version. The paths diverged, the names stayed similar, and the confusion has persisted for centuries.
Which Is Harder to Make?
French macarons, without question. The almond flour has to be sifted perfectly. The meringue has to reach exactly the right consistency (the "macaronage" stage). The shells have to rest before baking to form a skin. The oven temperature has to be precise. And then they have to rest again after filling.
A small change in humidity can ruin a batch. Most professional pastry chefs consider them one of the most technically demanding things in a bakery kitchen.
What We Make
We make French macarons — hand-piped, baked in small batches, with 12+ rotating flavors. Every shell is made with real almond flour. No shortcuts.