Welcome to the forum, EM38!
I also have some of those teflon sheets that Katie H noted. They were the only thing that would release some macaroons that I have baked for decades, until the silicone mats amd release foil came on the market. I like them more than the silicone mats, as the mats reduce the bottom browning of many baked goods, which helps in some, but usually I want a crust on things. The teflon insulates a little, but nothing like the thick silicone mats.
Many cookie sheets, and other bakeware, have a non-teflon release coating on them - a greenish or grayish pan, usually. It works well for most things, though eventually it wears off, and they will have to be replaced, as the pans are steel, and will rust in the scratches. However, I have two 9x5 bread pans that are decades old - some of the first Baker's Secret pans. They are still fine, as no implements ever touch them - the loaves slip right out, and they are hand washed. Not sure if that coating is DW resistant.