A rich, crisp on the outside, chewy on the inside chocolate macaron filled with caramel and toasted coconut. Samoa Macarons have the flavors of a Girl Scout Samoa cookie but dressed up for a macaron party. 
  • 100 grams powdered sugar
  • 50 grams almond meal/flour
  • 20 grams unsweetened Dutch-process cocoa powder, sifted
  • 60 grams egg whites, at room temperature
  • 40 grams granulated sugar

  • 3/4 cup shredded sweetened coconut
  • 20  chewy caramels, unwrapped
  • 1 tablespoon milk
  • dash of salt

  1. Preheat oven to 310�. Prepare a baking pan by lining it with parchment paper. Prepare a pastry bag by fitting it with a 1/2-inch plain tip. (Setting the pastry bag in a large mug or glass while you fill the bag makes it easier to fill.)
  2. Combine the powdered sugar, cocoa powder and almond meal. (You can pulse this mixture in a blender or food processor to grind your almonds a bit finer. A mini food processor works best for this if you have one.)
  3. With an electric mixer, beat the egg whites until they�re foamy. Gradually beat in the granulated sugar and continue beating until egg whites form stiff peaks.(To test to see if egg whites are ready, whip until the tip of the peak doesn�t fold over when you pull the beater out of the meringue.)
  4. Using a rubber spatula, gently fold the dry ingredients into the egg whites in two batches. Stop folding when the mixture is a smooth, thick, glossy batter that slowly drips off the spatula back into the bowl when you scoop it up. Don�t over mix.  (You can put a spoonful on a plate to test it. If it slowly flattens out it�s perfect. If it just stays in a blob, give it a few more folds.)
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  1. Preheat oven to 300�. Spread coconut evenly on a parchment-lined rimmed baking sheet and toast 10 � 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
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