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.
shaz
I have never had a Samoa cookie but judging from the sound of these macarons, I know I’d love them! Excellent work Barbara.
Asmita
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.
Jill Colonna
Samoas? I love the sound of these, especially after seeing your beautiful macs. That filling sounds so decadently sticky sweet macaronilicious!
Paula
I peeked in the oven window when I made my first macs too! You certainly created a beautiful filling for these perfect macarons.
Jessica @ How Sweet
love how creative these are! delicious!
Jodie
These look fantastic! Samoas are my all time favorite cookie!!
Maris (In Good Taste)
I have never made macarons but love them and these look unbelievable!
Susan
I haven’t made macarons for a loooong time! These look so good with that Samoa filling.
Meghan
Brilliant idea! They look fantastic!
Cathy at Wives with Knives
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.
Daisy@Nevertoosweet
OMG OMG I didn’t know macaron day was this month and only in 10 days!!! I’ve gotta go buy myself some macarons then hehe 🙂 YUM! These look amazing! I’ve never heard of Samoa flavoured desserts but if it’s coconut and caramel i’m sure i’m gonna like it!
Your macarons are sooooooo perfectly piped and are so cute 😀
Sue
Barbara, What a great idea! They turned out perfectly!
Annapet
😉 GMTA! Coconut in macarons, YUM! Thanks for sharing this. Your template made me smile. I like piping on templates, too.
Cheers to MACTWEETS!
Lisa
Barbara, you hit macaron pay dirt with these! The minute I saw them, I wanted them so bad, I pulled out two eggs and separated them to age! These are just indescribable perfection. I love samoas. but these, in my opinion, are better than samoas by a long shot! If there was a macaron of the year..these would be it!
Barbara
You don’t know how happy it makes me that you made these and thought they were as fabulous as we did. Probably should change the title. 😉 Thanks!
Ashley @ Kitchen Meets Girl
Barbara, these look amazing! I am soooo impressed. Samoas are my all-time favorite Girl Scout cookies, and you just took them to a whole new level. Amazing!
Becki's Whole Life
They look amazing, Barbara..I want one! My daughter was just telling me tonight that the Samoas are the top selling GS cookies of all time…they are definitely my favorites and they translate perfectly into these Mac’s…love it! You have will to try recreating all of the girl scout cookies like this!
Cookin' Canuck
You, without a doubt, completed the “something extraordinary” task with flying colors. These are beyond gorgeous, Barbara!
Dorothy @ Crazy for Crust
These are gorgeous!! I want to eat one. 🙂
Julia
Seriously Barbara, these are UNREAL!!!! Samoas are my favorite girl scout cookie too!
Dina
these look delish!