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Samoa Macarons

These macarons are filled with a chewy coconut caramel filling and drizzled with chocolate. They taste just like girl scout Samoas!This uncomplicated macaron recipe is easy to follow and full of helpful tips, tricks, and process shots to set you up for success every time!

Equipment

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
US Customary - Metric

Instructions

  • In a large bowl, sift together the powdered sugar, cocoa powder, and almond meal until no lumps remain.
  • 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.
  • Slowly add in the granulated sugar and then increase the speed to medium-high speed. Mix for 6-7 minutes, until stiff peaks form.
  • 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.
  • 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.
  • 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.

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.

Notes

Step by step process photos are provided above, in the body of this post.

 

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.

 

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.