A macaroon (/ˌmækəˈruːn/ MAK-ə-ROON) is a small cake or cookie, originally made from ground almonds, egg whites, and sugar,[1] but now often with coconut or other nuts.

[2] The name macaroon is borrowed from French macaron, in turn from the Sicilian maccarone, a variant form of maccherone, the same word as macaroni.

They do not undergo a high amount of food processing, containing only coconut, sweetener, starch, egg whites and flavoring, if any.

Made of a flour similar to that of the macaroon, they are formed to resemble a crescent, then covered in sliced almonds and dipped in chocolate.

[12][13] Thoothukudi in Tamil Nadu and Mangalore in Karnataka have their own varieties of macaroon made with cashews and egg whites, adapted from those introduced in colonial times.

[15] Cleeve's Irish Confectionery also makes a macaroon chocolate bar, with ingredients including cocoa butter, milk powder and desiccated coconut.

Italy has a wide tradition of cookies and confections made from ground almonds, including pignoli.

A few variations of besitos de coco can be found on the island, the most popular ones including lemon zest and vanilla as additional ingredients.

The carajito (little love or darling) is a macaroon variant made with hazelnuts and honey from the town of Salas, Asturias in northern Spain.

[19] A larger size version is commonly known as sultana or suspiros del moro (sighs of the Moor).

Acıbadem kurabiyesi is a traditional Turkish variety made of almonds, sugar and egg whites.

The modern macaroon is made from a combination (depending on producer) of sugar, glucose, water and egg white.