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Samoa Macarons with Caramel-Coconut Filling Recipe

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4.1 from 61 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 30 servings
  • Diet: Gluten Free

Description

Delight in these Samoa Macarons, featuring delicate almond-cocoa shells filled with a luscious caramel-coconut filling reminiscent of the famed Samoa cookie flavors. Perfectly crisp on the outside and chewy inside, these macarons combine the elegance of classic French technique with the joyful taste of caramel and toasted coconut.

Ingredients

Macaron Shells

  • 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

Caramel-Coconut Filling

  • 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

Instructions

  1. Prepare the dry mixture: In a small bowl, combine the almond flour, icing sugar, and cocoa powder. Mix thoroughly to ensure they are well blended, then set aside.
  2. Beat egg whites: Place the room temperature egg whites in a large bowl and beat on medium speed for about 6 minutes until stiff, glossy peaks form. Check by lifting the beater; egg whites should hold a tuft.
  3. Optional coloring: Add a few drops of food dye to the egg whites if you want a vibrant pink macaron shell, and gently mix in.
  4. Preheat oven: Heat your oven to 285°F (140°C) to prepare for baking the macarons.
  5. Fold dry ingredients: Carefully fold the almond flour mixture into the egg whites thoroughly, making sure no dry patches remain. Approximately 25-30 folds are ideal.
  6. Pipe macarons: Transfer the batter to a piping bag with about a ½ inch opening and pipe into heart shapes on a prepared baking tray.
  7. Remove air bubbles: Tap the tray firmly on a hard, level surface to release air bubbles. Wet your finger and smooth out any peaks formed on the piped batter.
  8. Bake macarons: Bake for 10 minutes until the glossy surface turns matte, they develop feet, and the feet look cooked through. If underdone, return to oven immediately.
  9. Toast coconut: Spread shredded coconut on a cookie sheet and toast in the oven at 325°F (163°C) for 5-10 minutes, stirring once midway until golden brown.
  10. Make caramel sauce: In a saucepan over medium heat, combine sugar, butter, heavy cream, and salt. Stir regularly and bring to a boil, cooking for about 5 minutes until smooth and thickened.
  11. Combine coconut and caramel: Remove caramel from heat and stir in toasted shredded coconut evenly.
  12. Assemble macarons: Spoon about ½ tablespoon of the caramel-coconut filling onto the underside of one macaron shell, then sandwich with a second shell to form a pair.
  13. Repeat filling: Continue filling all macaron shells similarly and let rest to allow filling to set slightly before serving.

Notes

  • Ensure egg whites are at room temperature for better volume when whipped.
  • Proper folding technique prevents deflating the meringue, preserving macaron structure.
  • Allow macarons to cool completely before adding filling to avoid melting caramel.
  • Use fresh shredded coconut for the best toasting flavor.
  • Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/samoa-macarons-with-caramel-coconut-filling-recipe/