These Samoa macarons are filled with a chewy coconut caramel filling and drizzled with melted dark chocolate. They taste just like girl scout Samoa cookies! You will love this uncomplicated macaron recipe as it is easy to follow and full of helpful tips, tricks, and process shots to set you up for success every time!
I'm sure you've had a Samoa girl scout cookie before, and if you're like me, you're obssesed with them!
These samoa macarons have a perfect soft and chewy coconut caramel filling that is simple to make and easy to work with. The shells are made with dark chocolate cooca powder and then drizzled with melty chocolate after baking.
You are going to love this macaron flavor, it's the one I make time and time again and everyone always loves!
This recipe is super straight foward and is full of helpful tips, tricks, and process shots to help you every step of the way. You are gaurenteed success if you follow along while making these Samoa macarons!
Jump to:
why you'll love these samoa macarons
- They taste just like a girl scout Samoa cookie!
- Simple to make coconut caramel filling
- Dark chocolate shell
- Drizzled with melted dark chocolate
- Easy to follow recipe
- Helpful tips, tricks, and process shots
expert macaron tips
- Use a kitchen scale- the ratio of ingredients is the most important key to success. I always recommend using a kitchen scale to weigh the ingredients.
- Wipe your mixing bowl with vinegar- This will ensure it is free from any fat residue which can prevent your eggs from whipping.
- Use an upside-down baking pan- my favorite trick for perfect macarons is turning the pan upside down to prevent hollow or exploded shells.
- Don't skip resting them- resting the shells is required for them to form feet. You should be able to smoothly run your finger across the tops without them sticking.
- Make sure your oven is at the right temperature - you don't want the shells rising too quickly or slowly. Chances are, your oven temperature is off by a few degrees so I always keep my oven thermometer on the lower oven rack.
- Let them mature overnight- once filled and assembled, let the macarons mature in the fridge overnight. This will soften the shells and marry the flavors together.
ingredient notes
- Almond meal: I love buying mine in bulk from Costco or Bob's Red Mill as they have the best high-quality meal.
- Sugar: I use cane sugar as it has a fine texture which is perfect for macarons.
- Egg whites: Fresh egg whites are required for successful macarons.
- Sweetened shredded coconut flakes: These flakes are best because they can stand up well in the caramel and not get lost.
Full ingredient measurements and instructions can be found in the recipe card below!
helpful equipment & tools
- Kitchen scale: I have this exact scale and it's always less than $10 on Amazon. The ratio of ingredients is the most important key to success!
- Fine mesh sifter: This tool is required for sifting the dry ingredients so your shells are smooth and lump-free.
- Kitchen Aid stand mixer: I have a standard 5-quart mixer, but any size should work well. I don't recommend using a hand-mixer but I know some people that do have success with them!
- Silicone baking mats: I prefer to bake on a silicone baking mat to maintain even heat.
- 18-inch piping bag: A large bag will be easier to pipe with and you can fit all the batter inside it!
- #12 Wilton tip: This tip is what I use every single time. It's a small round tip that allows more control over piping the batter.
instructions
Step 1: Sift the powder sugar, cocoa powder, and almond meal together into a large bowl, then set it aside.
Step 2: Add the egg whites to a clean stand mixing bowl and use the whisk attachment to whip the whites to soft peaks. Sprinkle the sugar into the mixing bowl and then continue mixing until stiff peaks form.
Step 3: Add the stiff whites to a large bowl and add â…“ of the dry ingredients. Fold them together with a rubber spatula and then add the next third. Continue folding until all of the dries are combined into the meringue.
Step 4: Scrape the batter against the sides of the bowl until the batter starts looking thinner and glossy.
Step 5: Pick up some of the batter and let it fall off the spatula. If it falls slowly in ribbons and you can draw a figure 8 with it, the batter is ready.
Step 6: Fit an 18-inch piping bag with a #12 round Wilton tip and fill it with the batter. Flip a baking tray upside down and line it with a silicone baking mat. Pipe the batter directly above the tray into 1 ½ inch round shells, spaced two inches apart. Tap the tray on the counter a few times. You can pop any air bubbles that come to the surface with a toothpick.
Let the shells rest until a dry skin forms, then bake at 300 F/149 C for 12-13 minutes. Touch the top of the shell to see if it moves while baking. If it doesn't budge from the feet, they are done. Allow the tray to cool on a wire rack completely before removing.
Step 7: Add the sugar, water, and cream of tartar to a stainless steel pan or pot and place it over medium-high heat until it turns a golden amber color. The time can vary, but for me, it takes about 10-13 minutes.
Step 8: Remove the pan from the heat.
Step 9: Very carefully, slowly stream in the heavy cream, stirring to combine it into the caramel. Then add the soft butter and mix until melted and combined.
Step 10: Pour the caramel into a small bowl and let it cool for 10 minutes, then stir in the sweetened shredded coconut. Let the caramel cool completely, about 30 minutes, before using. When the caramel is cool and set, it should be thick but still soft enough to roll and flatten into patties to fill the shells.
storage & freezing
- Refrigerator: Once filled, store them in an air-tight container in the fridge overnight to mature. They will stay fresh for 1 week in the fridge.
- Freezer: You can freeze just the shells or the assembled macarons for up to 1 month!
- Make-ahead: I always recommend making macarons the day before you plan to serve them so they have time to mature overnight.
NOTE: Naturally, the macarons will harden in the fridge. Allow them to come to room temperature and soften before serving or eating!
faq's
No! It's easier to judge when the caramel is done by looking at its color. It should have a golden amber color when you need to take it off the heat. The caramel will continue to cook in the pan so you don't want to take it past this point or it will taste burnt.
You can, but it will be harder to tell what color the caramel is while it's boiling and this can cause it to burn if it's not taken off the heat quickly enough.
An over-mixed batter will be super runny and flow quickly off the spatula into the bowl. Once piped, they will spread into large pancakes. To prevent over mixing, take your time scraping the batter and check it after every few folds.
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Recipe 📖
Samoa Macarons
Equipment
- (2) baking trays
- 2- silpat baking mats
- Large stainless steel pan
Ingredients
Shell Ingredients
- 120 g powdered sugar
- 138 g blanched almond meal
- 8 g cocoa powder
- 107 g egg whites, room temperature
- ¼ teaspoon cream of tartar
- 110 g granulated sugar
Coconut Caramel Filling Ingredients
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- ¼ cup water
- ¼ cup heavy whipping cream room temperature
- 3 tablespoon unsalted butter room temperature
- ½ cup sweetened shredded coconut flakes
- dark chocolate chips, for the tops melted
Instructions
- In a large bowl, sift together the powdered sugar, cocoa powder, and almond meal until no lumps remain.120 g powdered sugar, 138 g blanched almond meal, 8 g cocoa powder
- Add the room temperature egg whites to a bowl of a stand mixer. Whip the egg whites on medium speed for 1-2 minutes, until white and foamy, then add the cream of tartar.107 g egg whites, room temperature, ¼ teaspoon cream of tartar
- Slowly add in the granulated sugar and then increase the speed to medium-high speed. Mix for 6-7 minutes, until stiff peaks form.110 g granulated sugar
- Use a rubber spatula to gently fold the almond meal/powdered sugar mixture into the stiff egg whites.
- Slowly fold and mix the batter smooth. The batter is ready when it flows slowly in ribbons off the spatula and you can draw a figure 8.
- Line an upside down baking sheet with a silicone baking mat.
- Fill a piping bag with a small round piping tip and pipe the batter over the top of the tray into 1 ½ inch rounds spaced 2 inches apart.
- Tap the baking sheet on the counter to remove any air bubbles. You can pop them with a toothpick if desired.
- Let the macarons sit at room temperature for 30 minutes to form a skin.
- While the macarons are resting, preheat your oven to 300F/149C.
- Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow to cool completely on a wire rack.
Making the Caramel Filling
- In a large stainless steel pan, add the water, sugar, and cream of tartar.1 cup granulated sugar, ¼ teaspoon cream of tartar, ¼ cup water
- Place the pan over medium-high heat the cook until the caramel turns a golden amber color, then take it off the heat. The time may vary, but for me this takes about 10-13 minutes.
- Slowly and carefully pour the heavy cream into the pan, stirring to combine it into the caramel. Then add the butter and stir to combine.¼ cup heavy whipping cream, 3 tablespoon unsalted butter
- Pour it into a small bowl and set it aside to cool for 10 minutes, then add the shredded coconut. Allow it to cool completely, about 30 minutes, before using.½ cup sweetened shredded coconut flakes
Assembling
- When the caramel is set, it should be thick but still soft and you should be able to roll it into balls. Roll about 1 teaspoon of the filling into a ball and flatten it into a disk. Place it on one half of the macaron shell, then gently sandwich it with the other half. Drizzle the top cookie with melted chocolate and place the in the fridge to mature overnight and soften.dark chocolate chips, for the tops
Notes
Â
recipe tips
- Use a kitchen scale- the ratio of ingredients is the most important key to success. I always recommend using a kitchen scale to weigh the ingredients.
- Wipe your mixing bowl with vinegar- This will ensure it is free from any fat residue which can prevent your eggs from whipping.
- Use an upside-down baking pan- my favorite trick for perfect macarons is turning the pan upside down to prevent hollow or exploded shells.
- Don't skip resting them- resting the shells is required for them to form feet. You should be able to smoothly run your finger across the tops without them sticking.
- Make sure your oven is at the right temperature - you don't want the shells rising too quickly or slowly. Chances are, your oven temperature is off by a few degrees so I always keep my oven thermometer on the lower oven rack.
- Let them mature overnight- once filled and assembled, let the macarons mature in the fridge overnight. This will soften the shells and marry the flavors together.
Â
storage & freezing
- Refrigerator:Â Once filled, store them in an air-tight container in the fridge overnight to mature. They will stay fresh for 1 week in the fridge.
- Freezer: You can freeze just the shells or the assembled macarons for up to 1 month!
- Make-ahead: I always recommend making macarons the day before you plan to serve them so they have time to mature overnight.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was originally published in February, 2021 and has been updated in January, 2022.
Brynn says
I stumbled upon this recipe when looking for a celebratory dessert to make and decided to give it a whirl! They turned out DELICIOUS. The caramel is a bit goopier than I intended but the flavor is full and matches the macarons wonderfully. I found the recipe very clear and the measurements worked a treat.
Cambrea Gordon says
Yay! Thanks so much for the kind review Brynn, I am so glad you loved them!!
Daniela says
Thank you for providing easy-to-follow recipes! One can see how much time you invest in your posts