Rich, crisp on the outside, chewy on the inside chocolate macarons filled with caramel and toasted coconut. These Chocolate Macarons have the flavors of a Girl Scout Samoa cookie but they’re fancy enough to serve at your next party.
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 a macaron so I can have them any time of year.
How To Make Chocolate Macarons
- It’s important to have the correct ratio of egg white to almond flour when making macarons. If you look at a carton of eggs, the egg size can vary quite a bit in each carton. For that reason, this recipe uses a digital scale to measure the ingredients for the macarons.
- One of the keys to making a great macaron is using finely ground almond flour. If your almond flour has coarse pieces of almonds in it, you can use a food processor (a mini one if you have it) to grind the flour so it’s finer. I’ll often use a mesh strainer to strain out unwanted pieces of almonds.
- You want to whip your egg whites (mixed with the sugar) until they form stiff peaks. To test to see if the egg whites are ready, whip until the tip of the peak doesn’t fold over when you pull the beater out of the (meringue) beaten egg whites.
- Use a spatula to gently fold in the almond flour/cocoa mixture. Add half of the mixture at a time so it’s easier to mix in. Then stop folding when the mixture is a smooth, thick, glossy batter that slowly drips off the spatula back into the bowl when you scoop it up. Don’t over mix or your macarons will flatten and you won’t get the classic macaron foot. To test and see if your batter is mixed to the perfect stage, put a spoonful on a plate. If it slowly flattens out it’s perfect. If it just stays in a blob, give it a few more folds. Here’s a great macaron batter video that shows the proper consistency.
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Piping Macarons
Since a macaron is like a sandwich cookie, you pair up a top and a bottom, it’s important that they’re all a similar size. I like to put a macaron template underneath my parchment paper, so it makes it easy to pipe them the same size.
Another tip is to put the piping bag in a tall glass or pitcher. That way you don’t have to hold the bag while you’re filling it. Fold the top of the bag over the top of the glass/small pitcher so it stays open and in place while you fill it. I bought a small pitcher at IKEA that works great. The video in my How To Make Eclairs Post shows you how to use the templates, as well as the pitcher I use.
You’ll use a ½ inch tip to pipe the macarons, an Ateco Size 806 or Wilton 1A. You don’t need to use a coupler, you can just put the tip in the bag. I like to use disposable pastry bags.
Piping the shells is not difficult, but in a pinch, you could use a cookie scoop to portion the batter onto the parchment paper.
I made these amazing chocolate caramel macarons to celebrate Macaron Day, March 20, a few years ago, and they’ve become my favorite macaron. The combination of chocolate, caramel, and coconut is irresistible and everyone loves them and are so impressed with these fancy little treats.
I hope you’ll give my Samoa Chocolate Macarons a try! I’m sure you’ll love them too.
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Samoa Macarons
Equipment
Ingredients
Macarons
- 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
Coconut Caramel Filling
- ¾ cup shredded sweetened coconut
- 20 chewy caramels unwrapped
- 1 tablespoon milk
- dash of salt
Instructions
- Preheat oven to 310º. Prepare a baking pan by lining it with parchment paper. Prepare a pastry bag by fitting it with a ½-inch plain tip.
- Combine the powdered sugar, cocoa powder and almond meal.
- With an electric mixer, beat the egg whites until they’re foamy. Gradually beat in the granulated sugar and continue beating until egg whites form stiff peaks.
- Using a rubber spatula, gently fold the dry ingredients into the egg whites in two batches. Stop folding when the mixture is a smooth, thick, glossy batter that slowly drips off the spatula back into the bowl when you scoop it up. Don't over mix.
- Spoon the batter in to the prepared pastry bag. Pipe the batter on to the prepared baking sheet in evenly spaced 1-inch circles (about 1 tablespoon of batter).
- Holding the baking sheet in both hands, tap the baking sheet on the counter a few times 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.
- Coconut Caramel Filling
- 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 seconds. 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..
Nutrition
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Chocolate macarons filled with chocolate and caramel.
Alison @ Ingredients, Inc
omg Heavenly!!
Claire @ Claire K Creations
Look at the feet on those babies! They’re perfect!
Katrina @ Warm Vanilla Sugar
These are beautiful! Awesome idea!
angela@spinachtiger
Now aren’t you just real clever. You are a true talent in the baking arena. How many people do you make deliriously happy each week?
vianney
Oh heave Samoas are my fav!! They are stunning, perfect pics!!
Kalyn
Would you believe I’ve never tasted Samoas? However I have no doubt that your macarons taste even better than the cookies.
Kathy
YUMMMM!!! I need some of those!!!
Annalise
These macarons look incredible, Barbara! It’s been well over a year since I made a batch of my own, time to remedy that! P.S. Samoas are my favorite too. Sadly the 1 box I allowed myself to purchase a few days is gone.
Rachel @ Baked by Rachel
Brilliant!! Love them so much.
Sally @ sally's baking addiction
i’ve never attempted macs before! these are quite the creative take on them, though. i am 100% completely obsessed with Samoas. hands down, BEST GS cookie flavor. Love these pictures by the way!
Cassie
These are gorgeous, what a fabulous treat!
Deborah
These look seriously delicious!! I’ve eaten macarons several times, but have always been scared to make them.
CUCINAINMUSICA
Meravigliosi!!!!!!!
Bat …….
Desperate Macarons!
If anyone has come across my own problems see here:
How to fail your Macarons and be happy! Here –
http://cucinainmusica.blogspot.com/2012/03/come-fallire-i-nostri-macarons-ed.html
Maria
Love these Barbara!
Joanne
I am just in awe over this post. Samoas are my favorite girl scout cookie and packaged cookie as well, and this is just SO creative. I totally cheer for these cookies and this recipe!
Lynda
Wow, these are picture perfect! I love the flavor combination Barbara and your photos are amazing.
Texas Cakes
It is really amazing and extraordinary too.
Nice work Barbara, keep it up.
Bonnie
I think these are your best makes yet. My Bruce would love these. They remind me of German Chocolate cake (his favorite). I haven’t participated in McTweets for over a year, but your frilly little feet make me want to. Yum.
kristy
Good heaven, these macarons look awesome…especially the fillings! Slurppppp…
Hope you’re having a great day, Barbara.
Blessings,
Kristy
Rosa
What beautiful macarons! The filling is just to die for.
Cheers,
Rosa
Blog is the New Black
SUCH a wonderfully unique idea!