Editing Macaroon (section)

==Regional varieties==

===Dominican Republic===
Macaroons in the [[Dominican Republic]] are very dark. Grated coconut is mixed with [[ginger]] and [[cinnamon]].

===France===
{{Main articles|Macaron}}
There are many regional variations of French macaroon. The coconut macaroon is known as the '[[:fr:Congolais (pâtisserie)|Congolais]]',<ref>{{cite journal | jstor=10.1525/gfc.2009.9.2.14 | title=The Macaroon and Madame Blanchez | publisher=University of California Press | last=Meyers | first=Cindy | journal=Gastronomica: The Journal of Critical Food Studies | number=2 | year=2009 | volume=9 | pages=14–18| doi=10.1525/gfc.2009.9.2.14 }}</ref><ref>{{cite web |title=Recipe from ''le congolais ou rocher à la noix de coco'' |url=https://chefsimon.com/gourmets/chef-simon/recettes/congolais |publisher=Chefsimon.com | archive-url=https://web.archive.org/web/20110629102744/http://chefsimon.com/congolais.html |archive-date=29 June 2011 |url-status=live}}</ref> or ''{{Lang|fr|le rocher à la noix de coco}}''.

===Germany===
''Mandelhörnchen'' (almond crescents) are a common treat in Germany. 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.<ref>{{Cite web |title=Mandelhörnchen: Süße Leckerei selber machen | trans-title=Almond croissant: Make your own sweet treat |url=https://www.bunte.de/meldungen/mandelhoernchen-suesse-leckerei-selber-machen-63290.html | work=[[Bunte]] |date=December 13, 2013 |language=de}}</ref><ref>{{Cite web |url=https://www.lecker.de/mandelhoernchen-39895.html |title=Mandelhörnchen selber backen - so geht's | trans-title=Bake almond croissants yourself - here's how |website=lecker.de |language=de}}</ref>

===India===
[[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.<ref>{{cite web |url=https://www.thehindu.com/features/metroplus/Food/in-search-of-thoothukudi-macaroon/article4170768.ece | first=Olympia | last=Shilpa Gerald |title=In search of Thoothukudi macaroon |work=[[The Hindu]] |date=December 8, 2012}}</ref>

===Ireland===
A macaroon [[chocolate bar]] is made by Wilton Candy in [[County Kildare]], described as macaroon pieces in Irish milk chocolate. It was first made in 1937.<ref name="The Irishman Macaroon Bar">{{cite web|title=The Irish Macaroon Bar|url=http://www.irelandlogue.com/best-blogs/the-irish-macaroon-bar.html|work=irelandlogue.com|date=24 September 2006|access-date=29 March 2009|archive-url=https://web.archive.org/web/20160330015335/http://www.irelandlogue.com/best-blogs/the-irish-macaroon-bar.html |archive-date=30 March 2016 |url-status=dead}}</ref> Cleeve's Irish Confectionery also makes a macaroon chocolate bar, with ingredients including cocoa butter, milk powder and desiccated coconut.

===Italy===
Italy has a wide tradition of cookies and confections made from ground almonds, including [[Pignoli (cookie)|pignoli]]. [[Ricciarelli]] are a soft almond variety originating from [[Siena]]. [[Amaretti di Saronno]] are a crunchy variety from [[Saronno]].

===Philippines===
[[File:Filipino Coconut Macaroons.jpg|thumb|[[Philippine]] coconut macaroons]]
Philippine coconut macaroons are uniquely cake-like in texture. They are slightly crunchy on the outside and soft, moist, and chewy on the inside. They are usually baked into small, colourful cupcake wrappers and topped with a [[raisin]]. They are popular during holidays and special occasions.<ref >{{cite web |url=http://www.kawalingpinoy.com/filipino-coconut-macaroons/ |title=Filipino Coconut Macaroons | first=Lalaine | last=Manalo | work=Kawaling Pinoy | date=September 5, 2013}}</ref><ref >{{cite web |url=https://www.angsarap.net/2013/05/31/filipino-style-coconut-macaroons/ |title=Filipino Style Coconut Macaroons | author=Raymund |publisher=Ang Sarap |date=2 June 2016 }}</ref><ref>{{cite web |title=Coconut Macaroons |url=http://www.pinaycookingcorner.com/2013/07/coconut-macaroons.html | first=Tina | last=de Guzman |publisher=Pinay in Texas| date=July 2013}}</ref>

===Puerto Rico===
In [[Puerto Rico]], coconut macaroons are called ''besitos de coco'' (little coconut kisses). 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.

===Spain===
The ''carajito'' (little love or darling) is a macaroon variant made with [[hazelnuts]] and honey from the town of [[Salas, Asturias|Salas]], [[Asturias]] in northern Spain.<ref>{{cite web |url=http://ogarfelo.blogspot.com/2011/08/carajitos-del-profesor.html |last=Llano |first=Loly |title=Carajitos del Profesor |work=O Garfelo}}</ref> A larger size version is commonly known as ''sultana'' or ''suspiros del moro'' (sighs of the Moor).

===Turkey===
Coconut macaroons are called koko kurabiyesi in [[Cuisine of Turkey|Turkish]], and are widely available.  A similar cookie is
[[acıbadem kurabiyesi]], which is a traditional variety made of [[almond]]s, sugar and egg whites. These are part of the stock-in-trade of almost every bakery in [[Turkey]], as they are seldom made at home.

===United Kingdom===
In the UK generally, the traditional almond macaroon often includes almond essence to strengthen the flavour, and is topped with half a blanched almond or (to cut costs) an almond flake. Coconut macaroons are also popular.

===Scotland===
The Scottish macaroon has a dense, sugary centre and is covered in chocolate and roasted coconut. Traditionally, it was made with leftover mashed potatoes and icing sugar.{{citation needed|date=March 2025}} Modern commercial versions eliminate the mashed potato because of shelf-life limitations. 

Macaroon bars were created in 1931 by [[Lees of Scotland]]. They are made from a combination (depending on the producer) of sugar, glucose, water, and egg white. These ingredients make a [[fondant icing|fondant]] centre. This recipe was reportedly discovered by accident in [[Coatbridge]] in when confectioner John Justice Lees was said to have botched the formula for making a chocolate fondant bar and threw coconut over it in disgust, producing the first macaroon bar.<ref>{{cite news | url=https://www.scotsman.com/business/lees-miquel-targets-new-markets-2454941 | title=Lees' Miquel targets new markets | work=[[The Scotsman]] | last=Reid | first=Scott | date=September 18, 2006}}</ref>

Buchanan's makes a macaroon with Belgian chocolate and toasted coconut. They are a long-established family business based in [[Greenock]].

===United States===
[[File:Macaroons.jpg|thumb|Coconut macaroons]]
[[File:Coconut macaroon.jpg|thumb|US commercially made coconut macaroon, with US quarter for size reference]]
Macaroons come in a variety of flavors, including coconut, chocolate, chocolate chip, vanilla, and almond.<ref name=place/>

Commercially-made macaroons are generally dense, moist, and sweet. They are available in a few flavors and are often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy. Macaroons made with coconuts are often [[pastry bag|piped]] with a star-shaped tip, whereas macaroons made with nuts are more likely to be shaped individually due to the stiffness of the dough.