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.
- 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
- 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.
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