A small round sweet cake — chewy more than fluffy — made with sugar, egg whites, and crushed almonds or coconut. Coconut macaroons are the ones you meet most in American bakeries, often golden outside, sticky inside, sometimes dipped in chocolate. Almond macaroons are an older European kind. Though actually, this is not the pretty French sandwich cookie in pink and green café windows. That one is a macaron (one o). A macaroon (two o’s) is the denser lump. Shops mix the names up all the time, even in English, so look at the food, not only the letters.