This post may contain affiliate links, please see our privacy policy for details.
Samoa Macaroon Tarts. Oh my gosh, would you look at that title??
I mean, it is so short!!
Wahooooo!
Really though, in all seriousness this has to be one of my shortest titles yet. See, I am sort of a freak when it comes to my titles. Some people have actually told me they find my titles annoyingly long, but I cannot help it.
I just want to fit all the deliciousness of the said recipe into the recipe name. Unfortunately, they then end up being a million miles long because I simply cannot leave anything out. To me, I totally think you guys need to know that a single recipe may contain brown butter, salted caramel, toasted coconut and spiced whipped cream + a chocolate drizzle. It’s good stuff and I can’t leave anything out. I just can’t, it’s too hard.
So, sorry if you hate my long and obnoxious recipe names, this one may be short, but I wouldn’t get used to it if I where you.
Anyway, this recipe is all about coconut, caramel and chocolate. Classic Samoa cookie flavors, but I turned them into cute little chocolate macaroon tarts.
They are so fun. I kind of love them. A lot.
How do you guys feel about these in between seasons days? It is not yet fall, but summer is clearly winding down and clearly I am craving a little of the cozier foods. I am kind of at this point where I really do not know what to make for this time of year. The local apples have not yet arrived, and I am not going to start in on any pumpkin until it is officially fall, so that leaves the in between foods.
The foods you can make anytime of the year. For me, that seemed to scream chocolate and coconut. I went for the caramel flavor too because caramel is so fall-like and I thought it’d be a nice addition + a good way to ease into the fall-ish foods.
How could it not be??
These are actually pretty easy to make. The crust is basically just toasted coconut. Which quite simply means, delicious. I love toasted coconut anything… especially paired with chocolate and caramel and more chocolate. The filling is a gooey chocolate mixture and the top is just like a classic samoa cookie. Caramel mixed with sweetened coconut.
You can eat these warm right out of the oven, which is my favorite. Or at room temp, which is awesome as well – whatever you are feeling.
Somoa Macaroon Tarts.
Ingredients
Coconut Macaroon
- 3 cups unsweetened coconut crumbs
- 3 eggs whites
- 3/4 cup granulated sugar
Chocolate Filling
- 5 ounces dark chocolate. chopped
- 7 tablespoons unsalted butter
- 2 eggs + 2 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour, may use gluten free flour if needed
Caramel Samoa Topping
- 15 ounces store-bought or homemade soft caramels, unwrapped
- 1/4 cup coconut milk or cream
- 3 cups shredded sweetened coconut
- 8 ounces dark chocolate, melted
Instructions
- Preheat the oven to 300 degrees F. Grease 18-20 cupcake tins with butter or oil.
- If your coconut is shredded, add it to a food processor and process until you have ground coconut, measure out 3 cups.
- Add the coconut, egg whites and sugar to a bowl. Mix until moistened and then press into the prepared baking cups. Bake for 25-30 minutes or until the coconut is lightly golden and toasted.
- While the coconut macaroons bake, prepare the filing. Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth. Add the eggs, egg yolks and sugar to a separate bowl and whisk until pale yellow in color. Gently fold the flour and chocolate mixture into the egg mixture. Spoon the chocolate filling into the macaroon crust, filling them to the top.
- Bake for 8-10 minutes or until just set on top.
- Meanwhile get started on the caramel. Combine the caramels and cream in a saucepan over low heat. Let melt, stirring occasionally, until smooth, this took about 10 minutes for me. Remove from the heat and stir in the shredded coconut.
- Dip the tarts into the melted chocolate, place on a cookie sheet and allow the chocolate to harden, about 1 hour at room temp or 15 minutes in the freezer.
- Once the chocolate is hard, place the coconut caramel on top of each tart. Drizzle each tart with remaining melted chocolate. Eat warm or cold*.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
And really, that center is unreal. Happiest Friday indeed!!
Holy cow! I want one of these right now. If I had all the ingredients, my mixing bowls would be out! I’m adding this to my shopping list!
Forget the girl scouts – I’m making these! These are brilliant, Tieghan. Even with their short title I can almost taste all the flavors;)
Too. Amazing. For. Words.
The pictures looked amazing. I was totally disappointed when I went to dip them though due to the fact that the bottoms of the cookies fell off! Not only that but some needed to be wrenched out of the pan via paring knife!! The filling fell out as they were flipped for topping and the topping just didn’t work. This recipe needs some major tweaking!
Hey Astrid, I am really sorry you had so much trouble with these. I feel horrible! Did you grease your cupcake tins with cooking spray? Also, are you sure you cooked the filling completely through? if not, that may have been why the filling fell out. I am happy to help you if you have any questions. Again, so sorry these did not work for you. Sometimes recipes can work great for some people and not so much for others.
hoh, yes. Bye, bye girlscouts.
Yummy! Yummy! Yummy!
Such a FUN treat!!
Lol! I thought when you said “look at that title” you meant “look at how amazing all those words together sound!” and I was all, “YES, I agree!” and then you mention how short it is, haha. Either way, I want like eleventy billion of these tarts in my life!
These look so beautiful! I love that you used a mini brioche mold. It definitely adds a little different touch to these lil’ babies.
tieghan, you kill it every.single.time. seriously girl, i have no words, just warm fuzzies. 🙂
Totally just died looking at your incredibly delicious images Tieghan, it’s safe to say that I am craving one of these tarts right now.. Pinned!
Oh My Stars, T! These look…AH-MAZING!!! What photography! Awesome 🙂 I bet they are delicious! Well done- Thanks for sharing 🙂
Thanks so much, Julia! Have a fun weekend! 🙂
The caramel topping, the chocolate – I want all of it! 🙂 Love these moody photos!
Thanks Laura! With Fall rolling in, I am craving those moody photos.
Um, yes please!! These look downright amazing, and I’m sure these will more than stave off my fiercest samoa craving until the next round of Girl Scout cookies comes about. Yuuuummm…
Thank you! Have a great weekend!
Skill on skill on SKILL!! You’re incredible, Tieghan!
THANK YOU! You are the best. Have a great weekend (and I am sure you will if you have those drinks you posted today)! 🙂