Coconut macaroons are drop cookies made with coconut, egg whites, vanilla, salt and a sweetener, which is usually granulated sugar or condensed milk. There are many variations on the recipe depending on the country. Some recipes (including the original ones first made in the 8th or 9th century in Italy) contain almond paste. Like French macarons, macaroons are often meringue based, but here I've adapted the recipe to use egg whites that haven't been whipped. Macarons are light, chewy French meringue sandwich cookies made with egg whites, sugar, almond flour and a variety of food coloring and flavorings. The shells are piped into circles on a baking sheet and left to air dry until tacky. They are then baked, cooled, and sandwiched together with flavored buttercream or ganache.