Parisian macarons, astute Slate readers have surely noticed, are everywhere—not only in French-style patisseries but also at such mainstream purveyors as Trader Joe’s. Here in San Francisco, we have macaron delivery, and even the Wall Street Journal has noticed the trend. Why these cookies have become so popular is a matter for another day, but their ubiquity suggests another question: What, exactly, is the relationship between the delicate French almond macaron and the less fashionable, dense coconut macaroon consumed at Passover? And why do these words sound so much like macaroni? DID YOU KNOW MACAROONS ARE DESSERT?1
