A rich, crisp on the outside, chewy on the inside chocolate macaron filled with caramel and toasted coconut. The flavors of a Girl Scout Samoa cookie dressed up for a macaron party.
The MacAttack challenge this month is to create something truly extraordinary, worthy of a special party to celebarte Macaron Day, March 20.
The Girl Scout Samoa cookie is only available once a year. They’re my favorite packaged cookie. A heavenly combination of cookie, chocolate, caramel and coconut that is irresistible. I incorporated these flavors into my macs for the macaron party.
I was a little nervous because I hadn’t made macs since last August. Would I remember just how the batter should flow? Would there be feet? I peered in to the oven anxiously waiting.
Fortunately, all the elements came together and little feet rose in the oven. These might be my most delicious macs yet. Perfect for a party.
Ingredients
- 100 grams powdered sugar
- 50 grams almond meal/flour
- 20 grams unsweetened Dutch-process cocoa powder, sifted
- 60 grams egg whites, at room temperature
- 40 grams granulated sugar
- 3/4 cup shredded sweetened coconut
- 20 chewy caramels, unwrapped
- 1 tablespoon milk
- dash of salt
Directions
- Preheat oven to 310º. Line a baking sheet with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. (Setting the pastry bag in a glass while you fill the bag makes it easier to fill.)
- Combine the powdered sugar, cocoa powder and almond meal. (Pulse in a blender or food processor to grind you almonds a bit finer. A mini food processor works best for this if you have one.)
- With an electric mixer, beat the egg whites until they’re foamy. While whipping, gradually beat in the granulated sugar and continue beating until egg whites are very stiff and firm, about 2 minutes. (To test to see if egg whites are ready, whip until the tip of the peak doesn’t fold over when you pull the beater out of the meringue.)
- Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (You can put a spoonful on a plate to test it. If it slowly flattens out it’s perfect. If it just stays in a blob, give it a few more folds.)
- Pipe the batter on the parchment-lined baking sheet in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch apart. (I print out a macaron template to put underneath my parchment to help pipe uniform macarons.)
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons. Leave out, uncovered for 15 minutes, then bake them for 15-20 minutes. Give the macs a gentle little shake with the tip of your finger to see if they’re done. You want them set but not firm. It’s better to undercook them a little so they are a bit chewy and not crisp.
- Let cool completely then remove from baking sheet.
- Preheat oven to 300º. Spread coconut evenly on a parchment-lined rimmed baking sheet and toast 10 - 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
- Put the unwrapped caramels, milk and salt in a large microwave-safe bowl and cook on high for 1-2 minutes, stirring every 30 secons. When smooth, fold in toasted coconut with a spatula.
- Using two teaspoons coated in cooking spray, drop a rounded teaspoon of filling on to a macaron shell and gently sandwich another shell on top. Don't push to hard or the shell will crack.
There’s still time for you to make macs for Macaron Day. Visit Mactweets for more information.
More Macarons on Barbara Bakes:
Chocolate Strawberry Macarons
Candy Corn Macarons
Cinnamon Roll Macarons
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
OMG, Barbara, I can’t believe how delicious these macs look. Samoas are my favorite Girls Scout cookie and I know we will love this recipe. It’s been ages since I have made macarons so I better get busy. Great pics.
Brilliant idea! They look fantastic!
I haven’t made macarons for a loooong time! These look so good with that Samoa filling.
I have never made macarons but love them and these look unbelievable!
These look fantastic! Samoas are my all time favorite cookie!!
love how creative these are! delicious!
I peeked in the oven window when I made my first macs too! You certainly created a beautiful filling for these perfect macarons.
Samoas? I love the sound of these, especially after seeing your beautiful macs. That filling sounds so decadently sticky sweet macaronilicious!
These look incredible! I have always wanted to try this but been intimidated by it. You just make it look so simple and easy. I would love to try it out for sure.
I have never had a Samoa cookie but judging from the sound of these macarons, I know I’d love them! Excellent work Barbara.
holy moly, these look absolutely divine! now you’ve got me craving cookies for breakfast, too! =)
These are beautiful barbara. I am STILL struggling with macarons (I tried again ust last week) ever since the bakers challenge last year! I will try yet again this week…..:(
The colour of the macs is incredible and the filling sounds so deletable with it. A wonderful recipe thank you so much for sharing I never heard of Mac day I will have to put it on my calendar. Cheers from Audax in Sydney Australia.
Love the idea of coconut as filling. Never knew about Samoa cookies but your macs look absolutely fab.
I love samoas, my favorite girl scout cookie by far. These macarons look to die for!
Very clever interpretation of the Girl Scout cookies. Your Samoa macs look great! Happy Macaron Day!
These are so creative Barbara, I absolutely love everything about them!!
Wow! Samoas are my favorite girl scout cookie. These look delicious!
WOW!! I love your macarons! These sound incredible and I’m definitely going to need to give them a go. Samoas are one of my favorite Girl Scout cookies. Lovely job!
These turned out beautiful! They look like German chocolate at first glance, but the ingredients make it 100% samoa. I LOVE samoa cookies and have done everything in my willpower to not buy them this year. But I may not have much willpower left after seeing these.
Maybe it’s because I’m from Australia but I’ve never heard of a samoa before HOWEVER the combination of caramel and coconut sounds divine! Your macaron shells look lovely.
These look amazing! Probably one of my favorite recipes you’ve made thus far!!
These look amazing! I love finding beautiful gluten free recipes:)
Hi Bobbi – they taste amazing too. It’s great that they’re gluten free. Enjoy!
You got me at the name
. But these macarons also look wonderful and the recipe sounds delicious! So 10 on all scores 
OH my goodness… I’ve been all the internet for Samoa inspired recipes. This has to be my favorite so far! I am obsessed with making Macs so this is being done…. TODAY!
Oh wow, your macarons look amazing!