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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.
Servings: 20 Tarts
Calories Per Serving: 512 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
*If you want to serve the tarts warm, dip them in chocolate as directed. Then place on a plate and top with coconut caramel. Drizzle with chocolate. Serve warm with a fork...and cold milk! **I used a mini brioche mold to make these. You can find it [here on Amazon | http://www.amazon.com/Freshware-12-Cavity-Silicone-Brioche-Briochette/dp/B003VIKN0A/ref=sr_1_3?ie=UTF8&qid=1409971449&sr=8-3&keywords=mini+brioche+pans] if you are interest.
And really, that center is unreal. Happiest Friday indeed!!
This post was originally published on September 5, 2014
These are adorable!!
Thanks Laura! Have a fun weekend!
Oh my, these could cause BIG problems if I made these. I know my husband would love them and so would I. Droooolllll!!!
Haha! Thanks Charlotte! Sometimes a little trouble is a good thing…
Oh my goddddd. Tieghan – these are the most epic little dessert bites I’ve EVER seen. I WANT these in front of me asap!!
THANK YOU! 🙂
Have a great weekend, Julie!
Macaroon and samoa tarts? Totally drooling over these and those pictures! I love how dark and moody all your images are too – makes these even that much more appealing! Also I love your long titles – it tells me exactly what it’s going to be which I think is perfect – no misleading there! pinned 🙂
Awe, thank you so much!! Have a great weekend, Chelsea!
I adore your long recipe titles! They are fun and unique, and totally over-the-top, and although I enjoy a lot of simple things, I also like crazy things!
Haha! Ya! Thanks so much, Joshua and have a great weekend!
Wow, I can’t get over these! All I need is some chocolate and my ingredient list is complete – YAY! Can’t wait to make these Tieghan!
Thank you so much! Hope you get to make these and love them!
Oh boy I just had a flashback to my cookie selling / Girl Scout days. Samoas were always a top seller because the flavors are amazing! these tarts look great – and the name captures it perfectly 🙂
Haha! Fun!
Thank you!
Oh.My.God. These look Amazing. I’m doing all homemade Christmas gifts this year and these just went on my list.
Oh these would be perfect for that!! Great idea!
woooooooooow… that looks delicious!!! I will give them a try!!!
Thank you so much, Aisha!
Oh the girl scout cookie that is dear to my heart. These are unbelievably drool worthy. These need to happen before we dive into all things pumpkin and apples!
Thank you so much, Meg! And yes, that is the idea!
These looks so good…the only girl scout cookie I like is the samoa and these take those flavors to a whole new level…I’d love to know what kind of pan you used to get those pretty shapes…and I love the long titles don’t change a thing.
Sorry I did not mention the pan! It’s a mini brioche pan. You can get it here on Amazon.
Thanks Lisa!
These are gorgeous! And have so many neat flavours. Love, love, love!
Thank you! Have a great and relaxing weekend! 🙂
It’s hard to create a title not involving every element of a recipe! Your titles are lovely.
Speaking of lovely, these tarts are just that as well! I want one soooo bad!!!!
Awe, thank you so much! Wish I could share!
I love your long recipe names, because I always do the same!
THESE TARTS OHMYGOODNESS. These are one of your most amazing creations girl, and you have a lot of them so that’s saying something. Screw the gym today, I’m eating these.
Pinned!
Haha! Awesome!
Thanks so much, Taylor! Have a fun weekend!
I gained 2 pounds just by looking at these pics!
But jeepers, it was soooo worth it!
Perfect recipe for the weekend, thanks. And my hubby will be forever grateful – he’s a full-blown chocoholic. 🙂
Ha! So worth it though!
Thanks!