Name: Samoa Macarons with Caramel-Coconut Filling Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 3 egg whites, room temperature; 1/4 cup white sugar; 1 2/3 cups powdered icing sugar; 1 cup almond flour; 2 tablespoons cocoa powder; 1 cup homemade caramel sauce (made from below ingredients); 1 cup shredded coconut; 1 cup sugar; 6 tablespoons butter; 1/2 cup heavy cream; 1 teaspoon salt

Jump to Recipe· 4.1 from 61 reviews

If you have a sweet tooth and love the charm of delicate French pastries, you are going to fall head over heels for the Samoa Macarons with Caramel-Coconut Filling Recipe. These macarons combine the light, airy texture of classic almond meringue cookies with a luscious caramel-coconut filling inspired by the iconic Samoa cookie flavors. Each bite is a perfect dance of fluffy shells, rich caramel, and toasty coconut that will keep you reaching for more. Whether you’re treating yourself or impressing friends, this recipe brings together simple ingredients in a seriously spectacular way.

Ingredients You’ll Need

The main image shows a close-up of stacked macarons with a light brown shell speckled with darker brown spots, each filled with a creamy layer topped with a coconut and caramel mix that looks textured and chunky. The macaron shells are smooth and round, while the filling layers create a contrast of creamy and chunky textures between the shells. Surrounding images show the making process: a white bowl with a light brown smooth batter being mixed with a spatula, a baking tray lined with parchment paper holding small round dollops of macaron batter evenly spaced, and a tray with the macarons partly assembled—some with the caramel coconut mix and others topped with a smooth caramel layer. All visuals are set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is half the magic of baking these delightful Samoa macarons. Each component plays a crucial role: the almond flour creates the perfect base, the egg whites whip into those signature airy peaks, and the caramel-coconut filling seals the deal with creamy, nutty sweetness.

3 egg whites, room temperature: For whipping into stiff, glossy peaks that give the macarons their airy structure.
1/4 cup white sugar: Helps stabilize the meringue and add sweetness.
1 2/3 cups powdered icing sugar: Mixes with almond flour for smooth, tender shells.
1 cup almond flour: Provides a nutty flavor and the essential chewy texture.
2 tablespoons cocoa powder: Adds a subtle chocolate hint to the shells.
1 cup homemade caramel sauce: The rich, buttery heart of the filling.
1 cup shredded coconut: Toasted to bring out a nutty aroma in the filling.
1 cup sugar: The base for making caramel from scratch.
6 tablespoons butter: Gives the caramel a smooth, creamy texture.
1/2 cup heavy cream: Adds richness and helps form that luscious caramel consistency.
1 teaspoon salt: Balances the sweetness and intensifies flavor.

How to Make Samoa Macarons with Caramel-Coconut Filling Recipe

Step 1: Prepare Your Dry Ingredients

Begin by combining your almond flour, powdered icing sugar, and cocoa powder in a small bowl. This blend creates the foundation of your macaron shells, and mixing them thoroughly at this stage ensures a smooth, evenly tinted batter later. Set this mixture aside while you work on the meringue.

Step 2: Whip the Egg Whites

In a large bowl, beat the egg whites on medium speed for about 6 minutes, until they form glossy, stiff peaks. This means when you lift the beaters, you’ll see nice, firm “tufts” that hold their shape. This step is what transforms your batter into those light, airy shells full of delicate crunch.

Step 3: Add Color (Optional)

If you’d like your macarons to pop visually, now’s the time to add a few drops of vibrant pink food coloring. Just a tiny bit will do—it’s all about that pretty presentation matching the sweetness inside.

Step 4: Preheat and Combine

Preheat your oven to 285 degrees Fahrenheit to create the perfect gentle heat for baking. Carefully fold your dry ingredient mixture into the whipped egg whites. Folding is key—you want to incorporate everything evenly without deflating those precious air pockets. Some say 25 folds, some 30, but the real goal is a shiny, smooth batter free of dry streaks.

Step 5: Pipe and Bake Your Macaron Shells

Fill a piping bag fitted with a half-inch opening and pipe heart shapes onto your baking tray. To eliminate air bubbles, bang the tray firmly against a flat surface. Smooth down any peaks with a wet fingertip to get those classic smooth domes. Bake for 10 minutes until the shells lose their shine and develop “feet,” the ruffled edges that are a macaron hallmark. If the feet look undercooked, pop them back in briefly.

Step 6: Toast the Coconut

While the shells cool, spread shredded coconut on a cookie sheet and toast it in the oven at 325 degrees for 5 to 10 minutes. Toasting brings out a deeper, nuttier flavor that makes the filling irresistible.

Step 7: Make the Homemade Caramel Filling

In a saucepan over medium heat, combine sugar, butter, heavy cream, and salt. Stir frequently until the sugar melts and the mixture reaches a gentle boil, about five minutes. Remove from heat and stir in the toasted shredded coconut—the filling now smells as wonderful as it tastes!

Step 8: Assemble Your Samoa Macarons with Caramel-Coconut Filling Recipe

Spoon about half a tablespoon of the caramel-coconut mixture onto the flat side of a macaron shell, then sandwich it with a matching shell. Repeat this love-filled step until all your macarons are paired and ready to enjoy.

How to Serve Samoa Macarons with Caramel-Coconut Filling Recipe

The image shows several small round cookies stacked in pairs with a thick layer of crunchy caramel filling in the middle. Each cookie is light brown with darker speckles on the surface giving them a slightly textured look. The filling is a shiny golden caramel mixed with small nut pieces, visible and slightly uneven between the cookie layers. The cookies rest on white parchment paper with a hint of a blurred white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an elegant finish, sprinkle a bit of toasted coconut on top or dust a tiny pinch of cocoa powder. These little touches not only enhance appearance but add layers of texture and aroma.

Side Dishes

These macarons pair beautifully with a hot cup of coffee, creamy vanilla chai, or even a light fruity tea. They also work wonderfully alongside fresh berries or a dollop of whipped cream to balance richness.

Creative Ways to Present

Get playful by arranging your Samoa macarons in pretty gift boxes for celebrations or stacking them on a tiered dessert stand to impress guests. You can even serve them chilled or at room temperature, depending on your vibe.

Make Ahead and Storage

Storing Leftovers

You can store these macarons in an airtight container in the refrigerator for up to 3 days. Keep in mind that their delicate texture is best enjoyed fresh but chilling helps the flavors meld beautifully.

Freezing

If you want to make a batch ahead for future treats, freeze the assembled macarons in a sealed container for up to one month. Let them thaw in the fridge overnight before serving to preserve that classic texture.

Reheating

Macarons are best enjoyed cold or at room temperature; avoid reheating as the shells may lose their signature crispness. If you want to soften the caramel filling slightly, a few minutes at room temperature is perfect.

FAQs

Can I use store-bought caramel sauce instead of homemade?

Absolutely! While homemade caramel adds freshness and depth, a good store-bought caramel sauce can save time and still taste delicious in this recipe.

What is the best way to get stiff peaks when whipping egg whites?

Make sure your bowl and beaters are clean and dry. Room temperature egg whites whip better, and patience is key—whip until glossy peaks that hold shape firmly but don’t dry out.

Can I make these macarons without cocoa powder?

Yes, omit the cocoa powder for classic vanilla macarons. Just adjust the almond flour and icing sugar quantities accordingly, and you’ll still get beautiful shells.

How important is it to toast the coconut?

Toasting brings out a richer, nuttier flavor that complements the caramel filling perfectly. Untoasted coconut won’t give you quite the same depth, but the macarons will still be tasty.

Why do my macarons sometimes crack or not have “feet”?

Common reasons include over or under-mixing batter, incorrect oven temperature, or not allowing the piped shells to rest before baking. Practice and proper folding technique make all the difference.

Final Thoughts

There is something truly special about the Samoa Macarons with Caramel-Coconut Filling Recipe that makes it a standout dessert. Baking these treats fills your kitchen with warm, inviting aromas and gifting them brings joy to anyone lucky enough to taste one. Dive into this recipe and experience the perfect marriage of texture, flavor, and sweet nostalgia—you’re going to love every bite!