Hello friends! Today let’s make Samoa Cookie Macarons, my special new macaron recipe! As you know, I love making macarons!
From all of the Girl Scout Cookies, my favorites are the Samoa Cookies.
And initially, I wanted to make a recipe for homemade Samoa Cookies. That’s when I had the sudden realization: why not make it a macaron recipe, and a Samoa cookie recipe, all in one?
I made the macaron shells into donuts, to keep the shape of the original Samoa Cookies.
I have a template of the donut macarons here for you.
Click below to download the pdf for the Donut Macaron Template.
Basically you go about making the macaron the same way, and when you pipe the batter, make sure to pipe an even ring.
Let macarons dry, as usual. I let mine dry for about 20 minutes depending on how dry or humid the weather is. It’s usually pretty dry where I live.
Make sure to always do those successful tips that will help you have better macarons, such as tapping your baking trays against the counter. And not so much tapping, but more like banging your trays against the counter. (sorry neighbors downstairs)
These donut shaped macarons were so fun to make I want to create more flavors with this shape!
After you bake your macarons, once they have cooled down, you may start dipping half of the batch in melted chocolate.
That’s when I thought: those Samoa Cookie Macarons are coming out just fine!
Not to mention the caramel. This toasted coconut caramel is for the Gods. Seriously no kidding, best thing ever! You are going to want to eat it by the spoonfuls.
And remember to quickly place the top shell of the macarons, before the caramel starts to dry and set. Because then, the top shell won’t stick to the caramel.
Voila! Samoa Cookie Macarons!!
Well, before the drizzle of chocolate, which I didn’t photograph because I was probably too happy doing a dance of how beautiful my macarons had turned out. Yes I’m proud of them.
Seriously, check out that thick caramel filling. Tell me these aren’t the best!
Now, if you like these Samoa Cookie Macarons, you might want to check out some more of my French macaron recipes.
And here are some of my favorites:
- Strawberry Macarons
- Brigadeiro Macarons
- French Vanilla Macarons
- Pecan Macarons
- Dulce de Leche Macarons
- Pomegranate Macarons
- Raspberry Macarons
These Samoa Cookie Macarons just made my favorites list, also! You can imagine why. I absolutely love caramel, dulce de leche, and chocolate anything!
I will confess, I put them on top of cupcakes. Check back tomorrow for the recipe of my Samoa Cupcakes!
If you are new to making macarons, check out my Matcha Macarons post, where I go over some main tips and techniques. On my Raspberry Macarons post, I talk about Almond Flour, brands, sifting methods, etc. On my Espresso Macarons post, I answer common questions about making macarons. On my Lemon Macarons post, I talk about macaron shelf life and storage. Check them out! And also, there are tones of other resources online that can help you.
Have a great day and thanks for reading my blog.
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Samoa Cookie Macarons
Chocolate Macaron Shells
- 3 egg whites 100 grams 3.5 oz
- 1/2 cup white sugar 100 grams 3.5 oz
- 1 cup almond flour 96 grams 3.4 oz
- 1/2 cup plus 2 tablespoons powdered sugar 75 grams 2.64 oz
- 2 1/2 tablespoons cocoa powder 14 grams 0.8 oz
Toasted Coconut Caramel Filling
- 27 soft caramel candies unwrapped (about 1 cup, 170 grams, 5.9 oz)
- 1 cup toasted coconut flakes*
- 2 tablespoons heavy cream
For the chocolate drizzle/macaron bottom
- 2 cups chocolate chips 350 grams, 12.3 oz
Chocolate Macaron Shells
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Line two baking sheets with parchment paper or silicon mat.
- Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
- Measure out all of your ingredients.
- Sift powdered sugar, almond flour, and cocoa powder together. Set aside.
- Now you can finally start.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
- With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
- Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
- Pour powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to form a figure 8. If the 8 forms without the batter breaking up, that’s one indication that it might be ready.
- Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
- If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion.
- Once you’ve piped as many 1 1/2” disks as you could (check the post above for a template of the donut shape macaron), bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
- Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again.
- Bake for around 2-4 more minutes. Really keep an eye out, not to overbake.
- When baked, the macarons will have a deeper color and formed feet.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Toasted Coconut Caramel Filling
- Mix caramel candies, coconut flakes, and heavy cream in a small saucepan. Place pan over medium heat, and stir constantly while the caramels melt.
- Keep stirring until the caramels have completely melted.
- Set mixture aside to cool. You want it to be at room temperature at the time you assemble your macarons. If the caramel mixture is cold from the fridge, simply let it sit at room temperature until it has softened.
- For the chocolate drizzle/macaron bottom
- Melt chocolate in the microwave, 30 seconds at a time, stirring in between, until the chocolate has completely melted.
- Dip half of the macaron shells in melted chocolate. Let them sit, on a parchment paper lined pan until completely dry. You can put shells in the fridge to speed up this part.
- Place about 1 teaspoon of caramel filling on top of the chocolate covered macaron shell.
- Top with another shell.
- Place remaining melted chocolate in a pastry bag (you may need to re-melt it if it has been sitting for a while), cut a little hole at the end, and drizzle some of the melted chocolate on top of macarons.
- Let macarons mature in the fridge overnight before serving. Best served at room temperature, or after sitting out of the fridge for about 15 minutes.
- Macarons will freeze well. Keep them in the freezer, in an air-tight container, for up to 1 month.
- Macarons will keep in the fridge for up to 1 week.
To toast the coconut flakes, simply spread them in a non-stick pan, and place over medium heat. Keep swirling the pan around, and tossing the coconut flakes, so they brown evenly. Do this for a few minutes until your coconuts are toasted and brown.