Macaroons vs. Macarons: Know Your Cookies
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Before you preheat, make sure you know the difference between these two cookies. Macaroons vs. macarons—they've very different (but both delicious).
Turn to the index of your favorite baking cookbook, and you’ll find two remarkably similar entries: macarons followed by macaroons. Both of these recipes are for cookies, but that extra “O” makes a world of difference. Learn what the big difference is in this baking debate: macaroons vs. macarons.
What Are Macaroons?
Macaroons (that’s “mac-uh-roons”) are mounded, chewy cookies made from shredded coconut, egg whites and sugar.
These cookies are made by mixing all the ingredients in a single bowl—no muss or fuss. They’re then dropped onto a cookie sheet in rounded spoonfuls; a cookie scoop (a must-have for cookie bakers) also works well here. When baked, the exterior of these cookies gets crisp while the inside remains wonderfully chewy.
Macaroons are often made with just a dash of vanilla extract for flavor. You’ll also find versions that are dipped in chocolate or have extra ingredients like fruit, nuts or cocoa powder stirred in.
What Are Macarons?
Macarons (pronounced “mac-uh-rohn”) have a distinctively French flair. These cookies are often found at swanky bakeries and on fancy dessert menus.
French macarons are a next-level sandwich cookie. The shells are made from meringue and finely ground almond flour. Buttercream, jam or ganache is then sandwiched between two shells to form a bite with a thin, crisp exterior, chewy interior and rich filling.
Macarons can be made in all sorts of flavors ranging from traditional chocolate, strawberry and vanilla varieties to over-the-top twists like cookies-and-cream, peppermint mocha or even Fruity Pebbles (we encourage you to check out bakeries near you for wonderful riffs on this French cookie).
Unlike speedy macaroons, learning how to make macarons takes time and some more serious baking skills. These cookies start with a meringue formed by whisking egg whites to stiff peaks. Then these egg whites are folded together with finely milled almond flour to form a smooth batter.
From there, the batter is piped carefully onto baking sheets in identical rounds. The batter needs to rest before going into the oven so these cookies get their distinctive shell and foot—that’s the ruffled edge around the base of each cookie. Once baked and cooled, the cookies can be filled with buttercream frosting, jam or even a fudgy ganache.
While delicious and impressive, consider macarons to be an all-day baking project.
Macaroons vs. Macarons: Why the Similar Name?
Despite these cookies being wildly different in flavor, preparation and appearance, both can trace their name back to the same Italian word: ammacarre. Roughly translated, this word means “to dent” or “to crush;” apt for the crushed almonds and coconut in each recipe.
These cookies can trace their roots back to the same basic recipe. In medieval Italy, treats made with crushed almonds and egg whites were popular. It’s believed that these cookies migrated to France along with Catherine di Medici. There they took on the distinctive French patisserie flair we know and love.
Macaroons—extra “O”—continued to evolve elsewhere with the growing availability and popularity of shredded coconut. Like the French macaron, these cookies also start with a crushed or shredded base along with egg whites and sugar.
The extra letter is a bit inexplicable, but we’re just happy to have both of these tasty treats in our recipe library!
Big Soft Ginger Cookies
When you want a ginger cookie but nothing as crunchy as a gingersnap, these big softies are nicely spiced and taste fantastic with a cup of tea. When baking, don’t forget to use parchment paper for picture-perfect cookies.
Big & Buttery Chocolate Chip Cookies
An essential classic cookie recipe, this version results in thick and chewy cookies studded with lots of semisweet chips and crunchy walnuts. It's also super adaptable to other chocolate and nut combinations. 
Old-Fashioned Peanut Butter Cookies
An easy recipe made with pantry staples, this is the kind of cookie to whip out when you just feel like making cookies. Readers suggest using natural peanut butter for a more peanut-y taste, and try pressing with a glass that has a decorative bottom instead of criss-crossing with a fork. 
Cakes and Cookies Contest
Are your baked goods more than just good? We’ll gladly take a bite out of your best. Our recipe boxes are ready for your luscious tiramisu crepe cake, crispy gingerbread pizzelles, vibrant matcha cheesecake, dreamy Orangesicle-inspired macarons and so much more. So send us your favorite cakes and cookies, fresh from the oven (or icebox or stovetop), with fewer than 12 ingredients, and you could win big and be featured in Taste of Home.
Jumbo Brownie Cookies
Get your essential cookie supplies in order and make these deeply fudgy cookies for any party or potluck—or just for you. The trick is adding a little espresso powder to the dough to really bring out the chocolate flavor. 
Vanilla Meringue Cookies
Meringue cookies are delightfully sweet and light, and they can be made into so many different flavors (although vanilla is just perfect). If you haven’t worked with meringue too much, we have lots of tips—like make sure the egg whites are room temperature—to make these just right. 
First-Place Coconut Macaroons
When baking coconut macaroons, it’s important to control the moisture so they don’t spread too much on the cookie sheet. You’ll have nice and craggy, chewy cookies in no time. 
Peppermint Meltaways
These festive cookies are a great addition to any Christmas cookie platter or gift box. And it’s right there in the name: These little pepperminty treats simply melt in your mouth. 
Peanut Butter Kiss Cookies
You only need five ingredients and a short amount of time to make these classic peanut butter-and-chocolate treats. While milk chocolate kisses are the standard, you can experiment with other flavors, like white chocolate swirled kisses. 
Coffee Shortbread
A crisp, buttery coffee-flavored shortbread drizzled with white and semisweet chocolate is like a morning mocha in cookie form. To keep the dough from sticking on the counter or your rolling pin, tuck it between two sheets of parchment paper for easy smoothing. 
Pecan Meltaways
To ensure the proper melt-away texture of pecan meltaways, chill your cookie dough like you would for cutout cookies. It will help keep them from spreading too much on the baking sheet. 
Raspberry Ribbons
Like a buttery shortbread with a sweet jam, these “ribbon” cookies make a lovely addition to any dessert table. Because they’re filled with jam and cut after baking, they are more delicate. Shipping these for the holidays or special occasions is not advised. 
White Velvet Cutouts
This super soft and buttery cookie really tastes what white velvet feels like. With cream cheese in the dough, the texture and flavor can’t be beat. They shape easily and icing can be any color you want, so they’re good year-round! 
Contest-Winning Chocolate Truffle Cookies
The key to getting a puffy cookie with a rich, soft, chocolatey center is chilling the dough for at least three hours; it prevents the cookies from getting too flat while baking. You really want this to be almost truffle-like inside, and the slightly domed shape helps with that. 
Scottish Shortbread
A ribbon-winning family recipe, this classic Scottish shortbread is everything you want it to be: buttery, just crispy and wonderfully sweet. Instead of chilling the dough before rolling, you’ll chill it after rolling and cutting so it can go straight to the oven. Cherry Chocolate Nut Cookies
Like other great drop cookie recipes, these are studded with extra ingredients, like bright red maraschino cherries, chocolate chips and pecans. They’re pretty enough for a holiday cookie box yet simple for everyday snacking. 
Amish Sugar Cookies
These old-fashioned Amish sugar cookies are delightfully tender and easy to make. Make them your own by adding a touch of extract (almond is delicious!) or a sprinkle of coarse sugar on top. To get the best results, follow these tips for baking sugar cookies. 
Chippy Peanut Butter Cookies
This classic peanut butter cookie is made even better with the addition of chocolate and peanut butter chips. Use a small ice cream scooper to get consistently sized cookies on the baking sheet. Chewy Chocolate Cookies
Chocolate and chocolate, what can be better? This wonderful chocolate drop cookie gets extra lusciousness from semisweet chocolate chips inside. But you can use a darker chip for more chocolatey depth. 
White Chocolate Macadamia Nut Cookies
A ringer for the famous name brand cookie you’d buy in the grocery store, this buttery cookie is chock full of white chocolate chips and macadamia nuts. Tip: If you use unsalted nuts, you might want to add a pinch of salt to the cookie dough. 
Chocolate Chip Oatmeal Cookies
Chocolate chips add some pizzazz to chewy oatmeal cookies. If you prefer a bolder flavor, use dark brown sugar instead of light (although both work perfectly well in this classic recipe). 
Snickerdoodles
The name alone brings a smile to your face. The beauty of a snickerdoodle is you probably already have all the ingredients on hand—no running to the grocery store when the craving strikes! Carefully watch them while baking; an extra second or two can make a crispier cookie. 
S’more Sandwich Cookies
Such a genius move: Pop half of these sandwich cookies in the microwave topped with a marshmallow for a few seconds, then smoosh with another cookie. The dough has graham cracker crumbs for real s’mores flavor.
Mimosa Butter Cookies
Spiked with sparkling wine and orange juice, this butter cookie recipe has a brunch-y twist. To help the uncooked dough hold its shape, use parchment paper and chill the piped cookies for about 10 minutes before hitting the oven. 
Thumbprint Butter Cookies
Filled with any fruit preserve you like, these buttery little cookies add beautiful color to any platter of treats. They’re super versatile for the holidays or any time of year. 
Toffee Almond Sandies
Studded with chocolate-covered toffee and almond bits, these delightful sandies hit all the high notes. They’re not too crumbly or dry, and they have a nice nutty flavor, which you can amp up with a little extra extract if desired. 
Iced Orange Cookies
This old-fashioned drop cookie gets topped with a sweet, citrus-scented icing. A little zest and a dab of orange food coloring really brightens things up. 
Chocolate Mexican Wedding Cakes
An alternative to the traditional favorite, these Mexican wedding cakes are packed with cocoa and a hint of cinnamon. Covered in powdered sugar, they make great holiday gifts. 
Crisp Sugar Cookie Mix
Put bags of this pre-made mix along with instructions on how to bake the cookies together for gifts. With butter, eggs and extra sugar for decorating, the crisp sugar cookies couldn’t be easier to make at home. Oatmeal Raisin Cookies
Every cookie recipe box should have an oatmeal raisin contender. The secret to this recipe is to measure exactly and not over bake to ensure a chewy, fruit-filled treat. 
Lemon Tea Cookies
A deliciously delicate butter cookie filled with a lemon-scented filling is perfect for afternoon tea. Note that the dough needs to chill, preferably overnight; so plan your prep and bake time accordingly. Miniature Peanut Butter Treats
Slip a mini peanut butter cup in still-warm cookies for this fantastic treat. Think about using mini heart-shaped candies for a sweet hit of love on Valentine’s Day.
Frosted Red Velvet Cookies
Red velvet cake in bite-size cookie form? Sign us up! You’ll find chocolate chips in every bite, and sprinkles on the sweet icing (store bought is fine, or make your own with this quick cream cheese frosting recipe). 
Lemon Snowflakes
You only need four ingredients for this cookie recipe—and one is cake mix, so you know it's easy. It's super adaptable, too: Start with lemon and then try other flavors by using chocolate, vanilla, strawberry or spice cake mix. Cranberry Cookies with Browned Butter Glaze
Brown butter makes everything better, including the glaze that tops these chunky cookies. Use fresh cranberries instead of dried, which are usually sweetened. Fresh gives these a tart zingy bite that pairs well with white chocolate chips and nuts. 
White Chocolate Pistachio and Cranberry Biscotti
While not specifically a holiday treat, crunchy biscotti dappled with white chocolate, pistachios and sweet dried cranberries makes a fantastic gift around Christmastime. Make it easier on yourself and bake batches ahead and freeze the cookies until you’re ready to serve or pack up. 
Dipped Gingersnaps
Like the name implies, these spiced cookies should snap when you bite them, as opposed to being soft and chewy. Dip in or swirl melted white chocolate on top for a pretty decorative effect. 
Lemony Gingerbread Whoopie Pies
Never mind the debate over whether whoopie pies are cakes or cookies (they’re really cake-like cookies, so both sides win). These cookies are spiced just right. Roll the dough in sugar before baking for extra crunch. The lemony filling pairs nicely with the ginger. 
Chocolate Caramel Thumbprints
A soft chocolate cookie dough gets a coating in chopped pecans before hitting the oven. After, a pool of caramel gets added to the indentation and melted chocolate drizzled on top. Butter Cookies
Give that new cookie press a whirl with this simple and delicious butter cookie recipe. Use any shape, although hearts are most charming, and top with your favorite frosting. 
Lime & Gin Coconut Macaroons
A touch of aromatic gin and lime zest add a unique flavor to these wonderfully chewy coconut treats. Remember: Macaroons are different from macarons, the French meringue sandwich cookie, but both are totally delicious.
Fudgy Mint Cookies
When you don’t have a lot of time to fuss with a cookie recipe, this one has you covered. Made with chocolate cake mix and a thin chocolate-covered mint candy pressed into it, this decadent cookie practically makes itself. 
Cranberry Oatmeal Cookies
Instead of raisins, add sweet dried cranberries to this oatmeal cookie recipe. That little bit of tartness really elevates each chewy cookie. 
Gluten-Free Peanut Butter Kiss Cookies
Swap in gluten-free flour for regular to make this classic cookie recipe, and use crunchy peanut butter for even more peanut flavor. For a change of pace, press in a peanut butter cup in the center instead of a kiss. 
Banana Chocolate Chip Cookies
With a soft cake-like texture and lots of sweet banana flavor, this is one of the best ways to use up overripe fruit. Add a 1/2 cup toasted pecans or walnuts to the batter for some crunch. 
Almond Spritz Cookies
A little almond extract goes a long way with these buttery spritz cookies. Use colored sugar to match the holiday: pink and yellow for Easter, and red and green for Christmas. 
Giant Molasses Cookies
Could a cookie name be any more perfect? These are in fact giant cookies, sweetened with molasses and spice, and sugared for a little sparkle. They’re soft, chewy and even ship well, making them a great holiday gift.
Here's more on how to make molasses cookies. 
Coconut Clouds
These cakelike drop cookies have coconut inside and out. Brown butter, which serves as the base for the icing, pairs perfectly with shredded toasted coconut. Peanut Butter Sandwich Cookies
While the peanut butter filling makes these sandwich cookies sweet and delicious, one commenter suggests filling them with dulce de leche spread. Now we can’t stop thinking of other fillings, like hazelnut spread, chocolate and more.
Tender Italian Sugar Cookies
Skirting the line between sugar cookie and shortbread, these little morsels are like a blank canvas for whatever extra flavors or colored icings you desire. Mini semisweet chocolate chips or a dash of almond extract in the dough? Sure! Red and green icing for Christmas? You bet! 
Chocolate Crinkle Cookies
Crinkles always look impressive, thanks to the powdered sugar the dough gets rolled in before baking. To make these your own, try adding dried cherries to the cookie dough, or peppermint extract and peppermint candy for a holiday twist.
