Ingredients

The following ingredients have 9 Servings
  • 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

Instruction

  • Preheat oven to 310º. Prepare a baking pan by lining it with parchment paper. Prepare a pastry bag by fitting it with a 1/2-inch plain tip. 
  • Combine the powdered sugar, cocoa powder and almond meal.
  • 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.
  • 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. 
  • Spoon the batter in to the prepared pastry bag. Pipe the batter on to the prepared baking sheet in evenly spaced 1-inch circles (about 1 tablespoon of batter).
  • Holding the baking sheet in both hands, tap the baking sheet on the counter a few times to flatten the macarons. Leave out, uncovered for 15 minutes, then bake them for 15-20 minutes. Give the macs a gentle little shake with the tip of your finger to see if they’re done. You want them set but not firm. It’s better to undercook them a little so they are a bit chewy and not crisp.
  • Let cool completely then remove from baking sheet.
  • Coconut Caramel Filling
  • Preheat oven to 300º. 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.
  • Put the unwrapped caramels, milk and salt in a large microwave-safe bowl and cook on high for 1-2 minutes, stirring every 30 seconds. When smooth, fold in toasted coconut with a spatula.
  • Using two teaspoons coated in cooking spray, drop a rounded teaspoon of filling on to a macaron shell and gently sandwich another shell on top..