When I say these are the most amazing Samoa French macarons ever, I MEAN IT.
When I was younger obviously Girl Scout cookies were always on my agenda. But only the thin mints. I literally would not eat any other cookie other than the thin mints. Then my brother introduced me to the Samoa cookie, and my mind was BLOWN.
How could I have gone this long without enjoying one of these???
I think by far this is one of the best tasting macarons there could ever be. The macaron cookie itself lends to the shortbread cookie of the Samoa, and the filling is a mixture of caramel and shredded coconut flakes. The shell is dipped in chocolate to get the chocolate flavor of the Samoa, so all together it tastes PRETTY DANG CLOSE to the real thing.
If you're making macarons for the first time, you'll want to get all the information on how to make them with success with this How to Make Macarons post!
How to Make the Coconut Caramel Filling
- In a medium pot, add 1 cup of sugar, ¼ cup of water and ¼ tsp of cream of tartar. It should look like wet sand.
- Turn the burner on to medium high and let the caramel come to a boil. Let it boil for about 8-10 minutes, or until the caramel starts to turn a dark amber color. Its important to know not to stir the caramel at any point while its boiling, this will cause the sugar to crystalize!
- Once the caramel is amber in color, slowly pour in ¼ cup of room temperature cream. Stir the caramel constantly while the cream is added. Be careful not to pour it in too quickly or the caramel will bubble and spit it at you!
- Add 3 tbsp of butter to the caramel and stir to combine.
- Pour the caramel into a heat proof dish and allow to cool for 10 minutes.
- Add ½ cup of shredded coconut to the caramel and mix to combine.
- Allow the caramel to firm up for 20-30 minutes, or until you can take a spoonful of it and roll it into a ball in your hands.
- Then roll balls of the caramel and flatten it into a disk. Place it on the macaron shell and place the other shell on top to sandwich it.
How To Properly Store Samoa Macarons
The best way to store macarons is always in the fridge.
After they are filled and assembled, its always best to place them in a sealed container over night.
Over night the shells absorb the moisture from the filling and soften the shell.
I normally don't recommend freezing them as they can often get crisp and crunchy after they come to room temperature but they still taste amazing!
- 120 g powdered sugar
- 138 g blanched almond meal
- 8 g cocoa powder
- 107 g egg whites, room temperature
- ¼ tsp cream of tartar
- 110 g granulated sugar
- 1 cup sugar
- ¼ tsp cream of tartar
- ¼ cup water
- ¼ cup heavy cream, room temperature
- 3 tbsp butter, room temperature
- ½ cup shredded coconut flakes
- dark chocolate, for the tops
- Sift the almond meal, powdered sugar, and cocoa powder together into a large bowl. If there are any large pieces of almond meal, discard. Set the bowl aside.
- Add your room temperature egg whites to a stand mixing bowl with the whisk attachment. Begin whipping on medium speed (3-4) for 1 minute until foamy.
- When the whites are foamy, add the cream of tartar.
- After adding the cream of tartar, start sprinkling in the sugar. Do not add too much at once or it will deflate your egg whites! Once all of the sugar has been added, increase the speed to medium high (5-6) for 6-7 minutes, or until the whites get glossy, shiny, and hold a stiff peak!
- Using a rubber spatula, add the whites to a large bowl. Sprinkle in ⅓ of the dry ingredients and gently fold them into the whites. Try not to fold too aggressively, you want to preserve as much air as possible in this step. Continue adding the dries in thirds until all of it has been added.
- Then use the spatula to scrape the batter against the sides of the bowl. Every few scrapes test to see if the batter is ready. Pick up some of the batter and let it flow back down into the bowl. If it flows slowly and looks like ribbons, try to form a figure '8' . If you can make a figure 8 without the batter breaking, its ready! Another key sign that its ready to pipe is the batter will just barely look shiny.
- Fill your piping bag with a small #12 round tip. Flip a sheet pan upside down and lay down your parchment paper or silicone baking mat. Pipe directly from above into desired size.
- Grab your pan and firmly tap it on the counter. Make sure you tap all sides of the pans. This will release any air bubbles to the surface and will flatten our your shell so there is no piping lines.
- Use a tooth pick to pop any bubbles that come to the surface for the smoothest shell possible.
- Preheat your oven to 300 degrees F, if your oven is on the hotter side, try baking at 275-295.
- Let them sit at room temperature for 30-40 minutes (this could take longer if you live somewhere with high humidity!) until they form a skin. You should be able to touch the top of the shells with your finger and it shouldn't leave a mark.
- Bake the macarons at 275-300 for 13-14 minutes. The shells are done baking If you gently touch the top of the shell and it doesn't budge from the feet.
- Allow to cool completely on a wire rack before removing.
Making the Samoa Caramel Filling
- In a medium pot, add the sugar, water, and cream of tartar.
- Bring to a boil over medium high heat and boil the caramel for 8-10 minutes, or until the caramel is an amber color. Do not stir the caramel while its boiling!
- When the caramel is amber, turn off the heat. Very slowly and carefully pour in the heavy cream, constantly stirring to combine.
- Then add the room temperature butter and mix to combine. Pour the caramel into a heat proof dish to cool for 10 minutes.
- Add the coconut shreds to the caramel and mix to combine. Allow the filling to set for about 20-30 minutes.
- Melt the chocolate in the microwave until completely melted. Dip one half of each macaron shell into the chocolate and sprinkle with the shortbread crumble.
- When the caramel is set, you should be able to roll it into balls. Roll about 1 tbsp of the filling into a ball and flatten it into a disk. Place it on one half of the macaron shell, then place the chocolate dipped half on top.