Samoa Chocolate Macarons
Indulge in these elegant Samoa Chocolate Macarons that combine the rich flavors of chocolate and toasted coconut, offering a delightful twist on traditional macarons.
Ingredients
Macaron Shells
- 1 cup almond flour Ensure it is finely ground for best results.
- 1 3/4 cups powdered sugar Sifted to avoid lumps.
- 4 large egg whites Use fresh for better volume.
- 1/4 cup granulated sugar Gradually added to egg whites.
- 1/2 cup chocolate, melted Use halal-compliant chocolate.
Filling
- 1 cup coconut, toasted Adds flavor and texture.
- 1/2 cup caramel sauce Halal-compliant if necessary.
- 1 teaspoon vanilla extract For flavor enhancement.
- 1 pinch salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper, drawing circles for uniformity if desired.
- Sift the almond flour and powdered sugar together in a bowl to remove lumps.
- Whip the egg whites in a separate bowl on medium speed until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form, about 5-6 minutes.
- Gently fold the sifted almond flour mixture into the whipped egg whites with a spatula.
- Stir in the melted chocolate, toasted coconut, caramel sauce, vanilla extract, and a pinch of salt until combined.
- Transfer the batter to a piping bag fitted with a round tip and pipe small rounds onto the prepared baking sheets.
- Let the piped macarons rest at room temperature for 30-60 minutes until they form a peel.
Baking
- Bake the macarons in the preheated oven for 15-20 minutes, or until they lift easily off the parchment.
- Allow the macarons to cool completely on the baking sheet.
Assembly
- Spread a layer of caramel sauce on half of the macarons, sprinkle with toasted coconut, and sandwich with the other half.
Notes
Store in an airtight container at room temperature for up to 5 days. Refrigerate for up to 2 weeks or freeze for up to 3 months. Allow to come to room temperature before serving.