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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 look INCREDIBLE!! I literally want to dive into the screen and eat one!
Thanks so much!
Wow! These look absolutely amazing! I love the photos! I definitely think I’ll be trying these soon…I’ve been looking for great recipes for these in-between-seasons days too, and these definitely take the cake (or tart!) 🙂
Thanks Karen! Hope you love these and much as I did! 🙂
My husband (and probably everybody else I know) will completely flip when I try this recipe. Wow. Looks amazing!
YEAH!! Thanks so much, Michelle! Have a great weekend!
Oh my goodness! Samoa girl scout cookies are my favorite! I’m drooling over these!
Thanks Vanessa! I think they may be everyones favorite! 🙂
Gahhhh these look totally amazing. I’d take one over a regular macaroon any day. Gorgeous!
Thanks so much! Hopping you have a great weekend!
I think this might make me a coconut convert. Wow.
Yea!! Coconut is the best! Thanks Kevin!
Dude. With pictures like this, you could have titled this post, “tart-thingies” and I would still be drooling. My thighs, by the way, really hate you.
Haha! Thank you so much! Have a great night and weekend!
These look amazing! I can’t resist anything samoa-ey and I’m drooling over these! Gorgeous photos!
Thank you so much, Denise! Have a great weekend!
Oh my gosh Tieghan. This is tooo much!! Yum!
Thank you so much, Milli!
haha…That is actually one of the things that stuck out to me about you when I first came across your blog. But your “long titles” have inspired me to not leave anything out too! So we can have long titles together. 🙂
This recipe….. jaw droppin!
Well good then! So happy to inspire! 🙂
Thank you so much, Krista! Hope you have a great weekend!
One word…WOW. Absolutely beautiful Tieghan!
Thank you so much, Matt! Hope you guys have a great weekend!
Ooooh these look sublime. Samoa inspired desserts – can’t go wrong. I pinned this already before I even saw your post. I was all over it. Thanks for sharing these!
THANK YOU! Have a great weekend!
These look incredible! And I agree with you – gotta have a long title to let everyone know about all the great stuff in the recipes! But then I get self conscious that it’s too wordy! Ha ha. #foodbloggerproblems.
Thanks so much, Liz! Happy you do not mind my crazy tittles! 🙂
These are so cute and they look delish! I love your unusually long recipe names. I always “think” I know exactly what to expect and I say think because it is usually 1000X better! But seriously, knowing the ingredients makes it easier to lookup and save for later without having to dig to find the ingredient list 🙂 Have a good weekend!
Thanks Bri!! Happy you like my long tittles!
You’re long titles set you apart – in the best way! They aren’t annoying! You’re just trying to explain what the recipe is 😉 These look divine. I always love your photography and food styling. You are pure talent, Tieghan! Thanks for sharing these, I will have to make them for my samoa obsessed mother!
Well I am so happy you think so!! And thank you so much for the kind words!! Have a fun weekend!