Samoa Macaroons

ByEmily Rice

Samoa Macaroons are fun, chewy, and extra delicious coconut cookies inspired by the famous Samoa Girl Scout Cookies. They’re made with toasted coconut, gooey caramel, and a drizzle of chocolate on top. These macaroons combine sweet, sticky, and crunchy textures all in one bite. Even if you’re new to baking, this recipe is simple enough for beginners and even kids to follow with the help of an adult. Think of them as small coconut mountains covered in caramel and chocolate yum!

Samoa Macaroons

These cookies are perfect for parties, school snacks, bake sales, or anytime you want a delicious homemade treat. You won’t need any fancy tools or difficult techniques just simple, easy to find ingredients and quick steps. They’re also a fun way to practice kitchen skills like mixing, scooping, drizzling, and baking safely. Once you make these Samoa Macaroons, you’ll be excited to whip up another batch!

You Should Try the Samoa Macaroons

You should try Samoa Macaroons because they take everything people love about coconut, caramel, and chocolate and pack it into a soft, chewy cookie that is easy to make. Unlike store bought cookies, these homemade macaroons taste fresh, smell amazing, and offer a homemade charm that makes them feel extra special. Plus, you get to choose how much chocolate drizzle or caramel to add so your cookies can be as gooey or chocolatey as you like!

They also make amazing gifts. Wrap a few in a small bag with a ribbon, and you instantly have a thoughtful present for birthdays, holidays, or teacher appreciation. Kids especially love them because they’re sweet, colorful, and look like mini desserts you’d find in a bakery.

Ingredients for Samoa Macaroons

Here’s everything you’ll need to make this Samoa Macaroons

  • 3 cups sweetened shredded coconut
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel bits or soft caramel squares
  • 1 tablespoon heavy cream
  • 1 cup semi sweet chocolate chips
  • Pinch of salt

How to Make Samoa Macaroons

Step One

First things to do: Preheat and prepare: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. This will prevent the macarons from sticking and make cleanup easier.

Step Two

Next: Mix the coconut: In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the mixture is well combined and sticky.

Step Three

Then: Shape the macarons: Using a small scoop or your hands, form the mixture into small mounds about 4 cm 1.5 inches in diameter. Place them on the prepared baking sheet, leaving a little space between each one. Then: Bake the macarons: Bake for 12-15 minutes, or until the edges are lightly golden. Watch them closely to avoid burning. After baking, let them cool completely on a wire rack.

Step Four

Prepare the caramel sauce: In a microwave safe bowl, melt the caramel pieces with the heavy cream in 30-second intervals, stirring between each interval until smooth. Spoon a small amount of sauce over each macaron and let it set.

Step Five

Finally, add the chocolate: Melt the chocolate chips in the microwave or a double boiler. Using a spoon or piping bag, drizzle the macarons with the chocolate sauce. For added fun, you can create thin zigzag lines. Let the chocolate set completely before serving.

Samoa Macaroons

Kitchen Equipment Needed :

To make this Recipe, you’ll need:

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Spoon or cookie scoop
  • Microwave safe bowls or double boiler
  • Wire cooling rack
  • Measuring cups and spoons

Tips for Perfect Samoa Macaroons

Toast the coconut lightly in the oven for extra flavor.

Use high-quality chocolate for a richer taste.

Chill the macaroons before adding caramel to make handling easier.

Make uniform-sized cookies for even baking.

Serving Suggestion

I love serving these macarons to my little family with delicious drinks like orange juice or fruit juice, and sometimes I like to serve them with tea or coffee.

Samoa Macaroons

Frequently Asked Question

How long do Samoa Macaroons last ?

At room temperature, they last up to 5 days, in the fridge up to 2 weeks, and in the freezer up to 2 months.

Can I make them without caramel ?

Yes, though it won’t be the classic Samoa flavor. You’ll still have delicious coconut chocolate cookies.

Can I use coconut oil instead of sweetened condensed milk ?

No, coconut oil won’t provide the stickiness needed to hold the macaroons together.

Can I freeze Samoa Macaroons ?

Yes, freeze them in an airtight container for up to 2 months. Thaw at room temperature before serving.

Samoa Macaroons
Print

Samoa Macaroons

Recipe by Emily RiceCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy to Medium
Servings

24

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

200

kcal
Total time

30

minutes

Chewy coconut cookies topped with caramel and chocolate, inspired by the famous Samoa Girl Scout cookie. Sweet, gooey, and perfect for any occasion.

Ingredients

  • 3 cups sweetened shredded coconut

  • 1/2 cup sweetened condensed milk

  • 1 teaspoon vanilla extract

  • 1/2 cup caramel bits or soft caramel squares

  • 1 tablespoon heavy cream

  • 1 cup semi sweet chocolate chips

  • Pinch of salt

Directions

  • First things to do: Preheat and prepare: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. This will prevent the macarons from sticking and make cleanup easier.
  • Next: Mix the coconut: In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the mixture is well combined and sticky.
  • Then: Shape the macarons: Using a small scoop or your hands, form the mixture into small mounds about 4 cm 1.5 inches in diameter. Place them on the prepared baking sheet, leaving a little space between each one. Then: Bake the macarons: Bake for 12-15 minutes, or until the edges are lightly golden. Watch them closely to avoid burning. After baking, let them cool completely on a wire rack.
  • Prepare the caramel sauce: In a microwave safe bowl, melt the caramel pieces with the heavy cream in 30-second intervals, stirring between each interval until smooth. Spoon a small amount of sauce over each macaron and let it set.
  • Finally, add the chocolate: Melt the chocolate chips in the microwave or a double boiler. Using a spoon or piping bag, drizzle the macarons with the chocolate sauce. For added fun, you can create thin zigzag lines. Let the chocolate set completely before serving.

Notes

  • Lightly toast the coconut in the oven for extra flavor and a golden color.
  • Let the macaroons cool completely before drizzling chocolate.
  • Melt chocolate slowly in short intervals to avoid burning.
  • If you don’t have caramel bits, use store-bought caramel sauce instead.

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