Samoa Macaroons

Name: Samoa Macaroons
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 30 macaroons
Ingredients: 4 cups shredded sweetened coconut; 1 can; 2 tablespoons coconut oil; 8 ounces chocolate bark; sea salt flakes

User Reviews

4.5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
45 mins
Total Time
1 hr 10 mins
Servings
30 macaroons
Calories
100 kcal
Course
Baked Goods
Cuisine
American

Samoa Macaroons

Iris Warren

Report

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!

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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

Show Details

Serving 1 Calories 100kcal (5%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Cholesterol 2mg (1%) Sodium 38mg (2%) Fiber 1g (4%) Sugar 8g (16%)