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Samoa Macaroons Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 38 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 30 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Samoa Macaroons are a delightful twist on classic coconut macaroons inspired by the famous Girl Scout cookie. They feature toasted shredded coconut baked until golden, mixed with creamy dulce de leche, then dipped and drizzled with rich chocolate for an indulgent treat. These bite-sized macaroons combine chewy, caramel, and chocolate flavors with a hint of sea salt, perfect for cookie lovers looking for a homemade version of the beloved classic.

Ingredients

Coconut Mixture

  • 4 cups shredded sweetened coconut
  • 1 can (13.4 ounce) dulce de leche
  • 2 tablespoons coconut oil

Chocolate Coating

  • 8 ounces chocolate bark (milk or semi-sweet chocolate)
  • Sea salt flakes (optional, for garnish)

Instructions

  1. Preheat and Toast Coconut: Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside. Spread the shredded sweetened coconut evenly on a large rimmed baking sheet and bake for 10 minutes. Stir the coconut and bake for an additional 5 minutes until it turns golden brown. Remove and allow to cool completely before proceeding.
  2. Prepare Dulce de Leche Mixture: In a large microwave-safe bowl, combine the dulce de leche and coconut oil. Heat in the microwave for 30 to 45 seconds until melted and soft. Whisk the mixture to combine; it may not fully blend, but it will incorporate when mixed with the coconut.
  3. Combine Coconut and Dulce de Leche: Add the toasted shredded coconut to the dulce de leche mixture. Gently fold until all the coconut is thoroughly coated with the dulce de leche, creating a sticky, caramelized coconut mixture.
  4. Shape the Macaroons: Using a tablespoon, scoop portions of the mixture onto the prepared baking sheet. Shape into small mounds and place the baking sheet in the freezer. Chill the macaroons for about 30 minutes until firm and set.
  5. Melt Chocolate: In a small microwave-safe bowl, gently melt the chocolate bark in the microwave, heating in 20-second intervals and stirring until smooth and fully melted.
  6. Dip Macaroons in Chocolate: Remove the macaroons from the freezer. Dip the bottom of each macaroon about a quarter-inch into the melted chocolate, then scrape off excess chocolate back into the bowl. Place the chocolate-dipped macaroons back onto the parchment paper. Repeat until all macaroons are dipped.
  7. Drizzle Chocolate Stripes: Transfer remaining melted chocolate to a piping bag or a ziplock bag with a small corner snipped off. Drizzle the chocolate over the tops of the macaroons to mimic the signature striped look of Samoa cookies.
  8. Add Sea Salt (Optional): Sprinkle sea salt flakes over the macaroons while the chocolate is still wet to enhance flavor with a salty contrast.
  9. Set the Chocolate: Return the macaroons to the freezer or refrigerator and allow the chocolate to set completely, about 15 minutes. Once set, the macaroons are ready to enjoy or store.

Notes

  • You can use either milk or semi-sweet chocolate bark depending on your preference.
  • Make sure to allow the coconut to cool completely after toasting to prevent melting the dulce de leche prematurely.
  • For a smoother coating, temper the chocolate if desired.
  • Store macaroons in an airtight container in the refrigerator or freezer for longer shelf life.
  • Sea salt is optional but recommended to complement the sweetness of dulce de leche and chocolate.

Find it online: https://yumbara.com/samoa-macaroons-recipe/