Macarons vs. Macaroons: What’s the Difference?

Macarons and macaroons are different almond-and-coconut cookies, despite their similar names. French-style macarons are delicate sandwich cookies made with almond flour and meringue, while macaroons are chewy mounds commonly made with shredded coconut and egg whites; this side-by-side guide shows how to make both.

Ingredients

For French macarons:
1 cup plus 2 tablespoons (120 g) finely ground almond flour
1 cup (120 g) powdered sugar
3 large egg whites (90 g), at room temperature
¼ cup (50 g) granulated sugar
¼ teaspoon cream of tartar
Gel food coloring, optional
½ cup (85 g) semisweet chocolate chips
¼ cup (60 ml) heavy cream
For coconut macaroons:
3 cups (255 g) sweetened shredded coconut
⅔ cup (200 g) sweetened condensed milk
2 large egg whites (60 g), at room temperature
¼ teaspoon fine salt
1 teaspoon (5 ml) vanilla extract

Instructions

Prepare the macaron shells. Line two baking sheets with parchment paper or silicone mats. Sift the almond flour and powdered sugar together into a bowl, discarding any large pieces that remain in the sieve. This fine mixture helps give the shells a smooth top.
Whip the meringue. In a clean, dry bowl, beat the three macaron egg whites and cream of tartar until foamy. Gradually add the granulated sugar, then beat until the meringue is glossy and holds stiff peaks, about 5–7 minutes. Add gel coloring if using; liquid coloring can loosen the mixture.
Fold the batter. Fold the almond mixture into the meringue in several additions. Continue folding until the batter flows slowly off the spatula in a thick ribbon and settles back into itself within about 10–20 seconds. Stop before it becomes runny.
Pipe and rest. Transfer the batter to a piping bag with a plain round tip, or use a sturdy zip-top bag with a corner snipped off. Pipe 1½-inch (4-cm) rounds onto the prepared sheets, spacing them apart. Tap each sheet firmly on the counter to release air bubbles and pop visible bubbles with a toothpick. Leave the shells uncovered for 30–45 minutes, until the tops feel dry to a light touch.
Bake the shells. Heat the oven to 300°F (150°C). Bake one sheet at a time for 14–16 minutes, rotating the pan halfway through if your oven heats unevenly. The shells are ready when their tops feel set and they lift cleanly from the parchment after cooling. Cool completely on the sheet, about 20 minutes.
Make the filling. Put the chocolate chips in a heatproof bowl. Warm the cream in a small saucepan until steaming but not boiling, pour it over the chocolate, and let stand for 2 minutes. Stir until smooth, then cool until thick enough to spread, about 20–30 minutes. Pair similar-sized shells, spread or pipe a little ganache on one shell, and sandwich with its partner.
Make the coconut macaroons. Raise the oven to 325°F (165°C) and line a baking sheet with parchment. Stir the coconut and condensed milk together in a large bowl. In a separate clean bowl, beat the two macaroon egg whites with the salt until they hold firm peaks. Fold the whites and vanilla gently into the coconut mixture until evenly combined.
Shape and bake. Use a tablespoon or small cookie scoop to form 12 mounds, about 2 tablespoons (30 ml) each, on the baking sheet. Bake for 16–20 minutes, until the edges and peaks are golden. Cool on the pan for 10 minutes, then move to a rack. The baked mounds should hold their shape and be browned outside while remaining moist inside.
Compare and serve. Let both cookies cool fully before serving. Macarons are crisp on the outside with a soft, slightly chewy interior and a filling between two shells; coconut macaroons are single, rustic mounds with a toasted exterior and chewy center. For the best macaron texture, refrigerate the filled cookies in an airtight container for 12–24 hours, then bring them to room temperature before eating.

Tips

Weigh the macaron ingredients, especially the egg whites and almond flour. Small measurement changes can affect the batter’s consistency and the shells’ rise.
Keep grease and yolk out of the egg whites; even a trace can prevent a stable meringue. Separate eggs while cold, then let the whites come to room temperature.
Humidity can extend the macaron drying time. If the tops still feel tacky, wait a little longer rather than baking them too soon, which can cause cracks or weak feet.
For unsweetened shredded coconut, add 2 tablespoons (25 g) granulated sugar to the macaroon mixture. The result will be less sweet and may have a slightly drier texture than the version made with sweetened coconut.

Serving Suggestions

Serve the two cookies side by side with coffee, tea, or hot chocolate so their textures and ingredients are easy to compare. Macarons make neat, colorful bites for a dessert platter; coconut macaroons pair well with fruit or a small scoop of ice cream. If serving both varieties, label them for guests who may be avoiding nuts, coconut, or dairy: the macaron shells contain almonds, and the ganache contains dairy.

Variations

For the macarons, replace the chocolate ganache with buttercream, or flavor the ganache with a little finely grated citrus zest. Avoid adding liquid flavorings directly to the shell batter, as excess moisture can change its consistency. For coconut macaroons, fold in up to ½ cup (85 g) mini chocolate chips, or dip the cooled bottoms in melted chocolate. Almond flour is essential to classic French macaron shells; replacing it with coconut flour does not work as a direct substitute.

Storage and Reheating

Because both cookies contain eggs, refrigerate them in airtight containers within 2 hours of baking or serving. Filled macarons keep for about 3–4 days in the refrigerator; let them stand at room temperature for 20–30 minutes before serving for a softer bite. Coconut macaroons keep for 3–4 days refrigerated, though they are often chewiest within the first 2 days. Freeze either cookie, well wrapped in an airtight container, for up to 2 months; thaw overnight in the refrigerator. Reheating is unnecessary and can soften or dry them.

Frequently Asked Questions

Are macarons and macaroons the same cookie?
No. French macarons are smooth, round almond-meringue shells usually sandwiched around a filling. Coconut macaroons are usually chewy, one-piece mounds made with shredded coconut, egg whites, and often condensed milk.

Why do macarons have feet?
The ruffled edge at the base is called a foot. It forms as the shell’s surface dries before baking, allowing expanding air to lift the batter at its edges. A dry surface and properly mixed batter help, but humidity and oven differences can affect the result.

Can I make macarons without almond flour?
Not as classic French macarons. Almond flour gives the shells their characteristic structure and flavor. Other nut flours may behave differently, and coconut flour absorbs much more moisture, so neither is a simple one-for-one swap.

Why did my macaron shells crack or come out hollow?
Cracks can result from shells that were not dry before baking, trapped air bubbles, or an oven that runs too hot. Hollow shells can have several causes, including an unstable meringue or incorrect folding. Check your oven temperature with an oven thermometer and use the batter-flow and dry-touch cues rather than relying on time alone.

Can I use unsweetened coconut for macaroons?
Yes. Add the optional granulated sugar noted in the tips to make up some of the lost sweetness. Unsweetened coconut varies in moisture and cut, so the mixture may be less sticky; shape it gently and avoid adding extra condensed milk unless it will not hold together.

Do macarons need to mature before serving?
They do not have to, but a 12–24-hour rest in the refrigerator lets moisture from the filling soften the shells slightly and makes the texture more cohesive. Bring them back to room temperature before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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