French Macarons vs Coconut Macaroons. Despite their similar names, these two treats have significant differences that make them unique.
Unraveling the confusion
Have you ever thought a macaron and macaroon were the same cookie, just spelled differently? Well, both of us did! Seriously, we called them both macaroons for years. It wasn’t until a good friend of ours told us how much she loved macarons.
We went down the rabbit hole to see what all the fuss was about. Let us share what we found out.
Oh, and we’ve since made these delicious cookies. Both are scrumptious in their own way.
Macarons vs Macaroons
The world of cookies can be quite confusing, especially when it comes to macarons and macaroons.
The French macaron, a delicate sandwich cookie, is a meringue-based confection made from almond flour, egg whites, and confectioners’ sugar, resulting in a light, airy texture.
On the other hand, coconut macaroons are dense, chewy cookies made from shredded coconut, egg whites, and sugar, forming a mound-like shape. These two confections are not only different in ingredients but also in their origins, preparation, and textures.
Let’s explore the history of the French macaron and its rise in Parisian pastry shops to the Italian roots of the coconut macaroon.
Each cookie has essential ingredients that give each cookie its distinct texture and flavor. With a special focus on almond flour, egg whites, and shredded coconut.
Either way, both are delicious treats and great cookies for many occasions throughout the year from Christmas cookies to Valentine’s treats.
Origins and History of Each Cookie
French Macaroon
The macaron has a long and storied history. Its roots trace back to Italian monasteries. Where Italian monks created amaretti cookies, small meringue-based cookies made with almond meal or almond paste.
These cookies, which date back to the 8th century, were later brought to France, possibly by Catherine de’ Medici. By the French Revolution, the macaron had become a staple in French cuisine.
The macaron de Paris, a modern version, was perfected by Pierre Desfontaines of the famed Parisian patisserie Ladurée. Who introduced the concept of filling the cookie with a sweet treat like chocolate ganache or fruit curd.
Today, French macarons are one of the most popular and iconic French desserts. Often made in various vibrant colors with flavors ranging from red velvet to dark chocolate.
Coconut Macaroon
On the other hand, coconut macaroons originated as a simple treat for Italian Jews. Who developed these drop cookies to be enjoyed during Passover.
Because the cookies do not contain any leavening agents or flour, they became a popular Passover dessert.
The recipe for coconut macaroons eventually spread to other cultures. Including in the United States, where they were often dipped in dark chocolate or served as a simple yet chewy treat.
Coconut macaroons are now enjoyed year-round, particularly during holidays and special occasions like birthday cakes or family gatherings.
Ingredients and Preparation
The primary difference between the two cookies lies in their ingredients.
French macarons are made with just a few base ingredients: almond flour (or ground almonds), egg whites, sugar, and sometimes a touch of food coloring to achieve those vibrant pastel shades.
The process of making macarons requires skill. Especially when whipping the egg whites to stiff peaks and carefully folding them with the dry ingredients to form a fine paste or fine dough. The mixture is then piped onto parchment paper and baked to achieve the signature smooth tops and macaron shells.
These cookies are then filled with a confectioners’ sugar-based filling, such as chocolate ganache or fruit curd. Making them a true meringue-based sandwich cookie.
Coconut macaroons, in contrast, are much simpler to make and don’t require the same precision as macarons. The main ingredients are shredded coconut, egg whites, and sugar. Sometimes, a common ingredient like condensed milk is added for sweetness.
The mixture is then scooped into small mounds and baked on a rimmed baking sheet lined with parchment paper. The result is a dense texture and chewy consistency, which is characteristic of coconut macaroons.
While macarons rely on the precise whipping of egg whites. Macaroons are far more forgiving, making them a great option for home bakers looking for a simple yet satisfying treat.
Appearance and Texture
One of the most obvious differences between these two cookies is their appearance.
Macaron cookies are known for their smooth, shiny tops, often in an array of bright, eye-catching colors.
When you bite into a macaron, you’re met with a light and airy texture that contrasts with the creamy filling in the center.
This texture comes from the delicate nature of the meringue-based dough. Made by folding the egg whites into a fine, smooth mixture, then baking it until air bubbles form in the shells.
In contrast, coconut macaroons have a rustic appearance, with their golden-brown exterior and dense texture. When you bite into a coconut macaroon, the inside is chewy, with strands of shredded coconut offering a satisfying texture.
Their shape is usually more irregular, often forming small mounds rather than the uniform, perfectly shaped macaron shells.
Macarons are best known for their delicate sandwich cookie form. Coconut macaroons are drop cookies, requiring less precision in the preparation.
Popular Variations and Flavors
The classic French macaron often features flavors like dark chocolate, vanilla, or raspberry. However, there are endless variations and creative spins on this beloved treat.
Pastry chefs around the world create inventive flavor combinations, from blueberry cheesecake to red velvet and even matcha-infused macarons.
The key to macaron-making lies in the texture of the cookie itself. Smooth tops, perfect air bubbles, and a crisp exterior that gives way to a chewy center. The filling is often the star of the show. With some chefs even experimenting with savory combinations like goat cheese and herbs.
Coconut macaroons, though simpler, can also be customized with chocolate. Many home bakers enjoy dipping the bottom of their macaroons in dark chocolate for added richness.
Some variations even incorporate almond slivers or a drizzle of chocolate ganache on top. Almond paste or almond meal can also be used to add depth to the flavor.
The chewy texture of coconut macaroons pairs well with the crisp snap of chocolate, creating a perfect bite.
Serving and Storage Tips
Whether you’re preparing for a special occasion or just a sweet treat at home, both macarons and coconut macaroons can be stored and served in different ways.
French macarons are best kept in an airtight container at room temperature and should be allowed to mature for a day or two for optimal flavor. Because of their delicate nature, they are best served fresh, though they can also be frozen for up to a month.
Coconut macaroons, on the other hand, store very well in an airtight container for several days. They also freeze well, and some even prefer them chilled. These cookies are perfect for making ahead of time and serving as a treat during holidays or for an unexpected guest.
By understanding the origins and key ingredients that make these cookies so unique, you can truly appreciate the differences.
Whether you prefer the delicate sandwich cookies of the French macaron or the dense, chewy texture of coconut macaroons, each one has its own place in the world of desserts.
So, the next time you’re deciding between these two delicious cookies, you’ll know exactly what makes each one special.
References
Food Network. Macarons vs. Macaroons: What’s the Difference?
Martha Stewart. Macaroons and Macarons Are Not the Same—Learn the Difference Between These Popular Cookies.
