Although French macarons and coconut macaroons both start off with egg whites, that's where the similar-sounding, no-flour-treats similarities end. The former also include powdered sugar and finely ground almonds, so they're much more smooth and refined-looking. Crisp on the outside, airy on the inside, the cookies form an elegant sandwich when you pipe lemon buttercream between two of them.
Get the recipe: Plain Parisian Macarons with Lemon Buttercream
