Macaron vs Macaroon


Most of the time, when we say we sell macaroons, the biggest question we get is:

"Are those the little French, colorful sandwich cookies?"

While those are delicious, we have a soft (chewy, ooey-gooey) spot in our hearts for coconut macaroons, especially ones that we are proud to be making and revolutionizing the way macaroons are made on the market today.

macaron vs macaroon

French Macarons, pictured above, are at their core made from almond flour, egg whites and sugar and were originally an Italian creation (from 1533) as a wedding dessert for Catherine de Medicis to Henry II. Since then, the French have turned them into a specialty served at weddings all around the world.

 

Coconut Macaroons, on the other hand, date back as far as the 8th or 9th century to an Italian monastery and were similarly originally created using almonds. Coconut replaced almond in the late 19th century, most notably in North America, due to its easier transportability and hardiness. Coconut macaroons have largely stayed the same over the last several hundred years, with a few new flavors added here and there.

However, Plenty of Good's coconut macaroons are free from eggs, pre-sweetened coconut, sweetened condensed milk which means they're plant-based, and only 45 calories per macaroon. We don't rely on gimmicks to sell some of the best-tasting macaroons you'll ever eat - it's also a cookie you can feel good about!