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!