A macaroon (sometimes called coconut haystacks or in French, rochers coco) is an American cookie made of coconut. It is dense, moist, and sweet - with a craggy, lightly golden outside and a snow white, chewy inside. Made of only 3 ingredients, these cookies are quick and easy to make.
Macaroons were developed in the United States in the late 1800s, after a Philadelphia flour miller named Franklin Baker developed a method to shred coconut. These cookies were especially popular in Jewish cookery, since the unleavened cookies could be eaten for Passover.
The name macaroon is similar to that of the French cookie called macaron. Besides the similarities in name and a common ancestor (an Italian almond-meringue cookie), they are very different. A French macaron is made of almond flour and consists of two cookies sandwiched together with a filling, while an American macaroon is made of shredded coconut and is a single cookie in a pyramid shape The French macaron also was developed later, sometime in the 1900s.
A recipe for a coconut macaroon is below.