Samoa Macarons

Samoa Macarons

A rich, crisp on the outside, chewy on the inside chocolate macaron filled with caramel and toasted coconut. Samoa Macarons have the flavors of a Girl Scout Samoa cookie but 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.

My favorite flavor of macarons - Samoa Macarons

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.

Making Samoa Macarons

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.

Samoa Macarons

Yield: about 18 cookies

Samoa 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
  • 3/4 cup shredded sweetened coconut
  • 20  chewy caramels, unwrapped
  • 1 tablespoon milk
  • dash of salt


Preheat oven to 310º. Prepare a baking pan by lining it with parchment paper. Prepare a pastry bag by fitting it with a 1/2-inch plain tip. (Setting the pastry bag in a large mug or glass while you fill the bag makes it easier to fill.)

Combine the powdered sugar, cocoa powder and almond meal. (You can pulse this mixture in a blender or food processor to grind your 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. Gradually beat in the granulated sugar and continue beating until egg whites form stiff peaks.(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.)

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.  (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.)

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). (I print out a macaron template to put underneath my parchment to help pipe uniform macarons.)

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 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

A luscious chocolate macaron filled with caramel and toasted coconut.

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    Leave a Comment:

  1. Trina says

    I’m still working on my shell technique, but these were amazing. I made them after I put my kids to bed and I might have to eat all of them before they wake up!

  2. says

    Ciao Barbara, sono felice di ritrovarti più brava di sempre!! le tue ricette sono tutte fantastiche e sempre una garanzia di buona riuscita. Questi Macarons hanno un aspetto fantastico e voglio provare questa tua ricetta. Ti saluto con un abbraccio virtuale!!

  3. Lindsey says

    I can hardly find the words to describe how absolutely life changing these are. Not only is this one of the most consistent mac shell recipes I’ve found, I have to stop myself from eating all of the filling before it even makes it on the shells. An incredible post, thanks for sharing!

  4. Vanessa says

    Im sorry, i didnt understand the part -> 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.
    You mean let dry for 15 min?

    • says

      They won’t really dry in 15 minutes, but it seems to help form a shell on the top that helps create the “feet” you want. If you’re not having troubles with peaks on your macs, you don’t need to tap the tray on the counter. If you’re getting great feet without letting the macs rest, skip that part too. Do what works for you.

  5. says

    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.

  6. says

    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. :)

  7. says

    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.

  8. says

    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…..:(

  9. says

    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.

  10. says

    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.