I just baked macaroons. No, they are not the French kind, which are a meringue-based cookie with almond flour (sometimes spelled Macaron).
The above is the typical kind of macaroon and is made of coconut, egg, sweetened condensed milk, and vanilla. I usually make them during Easter in multiple pastel colors. For Passover, I will make both vanilla and chocolate. (I believe in equal opportunity celebrating and eating) These are a lot easier to make than French macaroons.
I don’t believe either Macaroons or French macaroons are a substitute for one another. While the name might be confusing, the tastes are distinct. Both are delicious!