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.
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.
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.
- 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.
- 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..
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Amount Per Serving: Calories: 113 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 1mg Sodium: 66mg Carbohydrates: 20g Fiber: 1g Sugar: 16g Protein: 2g