- 20 grams unsweetened Dutch-process cocoa powder, sifted
- 60 grams egg whites, at room temperature
- 100 grams powdered sugar
- 50 grams almond meal/flour
- 3/4 cup shredded sweetened coconut
- 20 chewy caramels, unwrapped
- 40 grams granulated sugar
- COCONUT CARAMEL FILLING
- 1 tablespoon milk
- dash of salt
- 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. (Setting the pastry bag in a large mug or glass while you fill the bag makes it easier to fill.)
- Combine the powdered sugar, cocoa powder and almond meal. (You can pulse this mixture in a blender or food processor to grind your almonds a bit finer. A mini food processor works best for this if you have one.)
- 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.(To test to see if egg whites are ready, whip until the tip of the peak doesn’t fold over when you pull the beater out of the meringue.)
- 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. (You can put a spoonful on a plate to test it. If it slowly flattens out it’s perfect. If it just stays in a blob, give it a few more folds.)
- 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). (I print out a macaron template to put underneath my parchment to help pipe uniform macarons.)
- 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. Don’t push too hard or the shell will crack.