Samoa Macaroons
Yield: 30 macaroons
Samoa Macaroons are the perfect combination of toasted coconut, dulce de leche, and chocolate - all the flavors of the classic Girl Scout cookies! So easy to make, with only 4 ingredients. Enjoy with a sprinkle of sea salt flakes for a crave-worthy sweet & salty treat!
Ingredients
- 4 cups shredded sweetened coconut
- 1 can 13.4 ounce dulce de leche
- 2 tablespoons coconut oil
- 8 ounces chocolate bark see Notes
- sea salt flakes optional
Instructions
- Preheat oven to 350° F. Line a large baking sheet with parchment paper and set aside.
- Spread the coconut out on a large rimmed baking sheet and bake for 10 minutes. Stir and bake for 5 minutes more, or until golden brown. Remove from oven and allow to cool completely before continuing.
- In a large microwave safe bowl, combine the dulce de leche and coconut oil. Heat for 30-45 seconds, or until melted. Whisk to combine. Don't worry if the two ingredients don't want to combine fully - it'll all come together when you mix with the coconut.
- Add shredded coconut to the dulce de leche mixture and fold to combine, making sure all of the coconut is coated with dulce de leche.
- Scoop out 1-tablespoon sized portions onto prepared baking sheets. Place macaroons in the freezer until they are set, about 30 minutes.
- In a small microwave-safe bowl, melt the chocolate bark gently in the microwave. Dip the bottom of each macaroon about ¼” into the chocolate and scrape off excess chocolate back into the bowl. Place dipped macaroon back onto the parchment paper, and repeat until all macaroons are dipped.
- Transfer any remaining melted chocolate to a piping bag (or a ziploc bag with the end snipped off) and drizzle it over the macaroons to create a striped effect (like the Girl Scout cookies).
- If desired, sprinkled tops of macaroons with sea salt flakes before the chocolate sets.
- Return macaroons to the freezer (or fridge) and allow the chocolate to set completely– about 15 minutes.
Notes
Coconut oil: I like to use unrefined coconut oil, also called "pure" or "virgin", which has a tropical coconut flavor and aroma.
Chocolate bark: This melts smoothly and doesn't require tempering. Keep in mind that if you use plain chocolate, you'll need to temper it. Another "trick" I recommend, for better chocolate flavor that also includes stability, is to melt together half chocolate bark and half Guittard semi-sweet chocolate chips.
Store macaroons in an airtight container in the fridge for up to four days or in the freezer for up to 3 months. Separate any layers with parchment paper.
Nutrition Information:
Serving: 1 Calories: 100kcal Carbohydrates: 10g Protein: 1g Fat: 6g Saturated Fat: 5g Polyunsaturated Fat: 1g Cholesterol: 2mg Sodium: 38mg Fiber: 1g Sugar: 8g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.