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Chocolate Macaroons with Chocolate or Caramel Filling

Chocolate Macaroons with Chocolate or Caramel Filling

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Makes 24 sandwich cookies


Chocolate filling

  • 5 tablespoons unsalted butter
  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Caramel Filling

  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 2 cups (packed) powdered sugar


  • 1 1-pound box powdered sugar
  • 2 cups whole blanched almonds
  • 6 tablespoons unsweetened cocoa powder
  • 3/4 cup egg whites (about 6 large)

Recipe Preparation

For chocolate filling:

  • Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.

For caramel filling:

  • Place yolks in medium bowl. Bring 4 tablespoons butter and cream to simmer in heavy small saucepan. Gradually whisk hot cream mixture into yolks. Anchor bowl with yolk mixture by placing bowl on wet kitchen towel; set aside.

  • Stir sugar and 6 tablespoons water in heavy medium saucepan over low heat until sugar is dissolved. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan so caramel will color evenly, about 10 minutes. Slowly whisk hot caramel into yolk mixture, then whisk until smooth. Transfer caramel mixture to small bowl; let stand until no longer warm to touch (caramel will become too thick if it cools too long), about 1 hour. Whisk in remaining butter. Cover and chill until thick and cold, at least 1 day and up to 3 days.

For macaroons:

  • Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes. Add cocoa and blend 1 minute more. Using electric mixer, beat egg whites in large bowl until stiff but not dry. Fold nut mixture into whites in 4 additions, making thick batter.

  • Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly). Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes. Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.

Assembly and serving:

  • Arrange 1 macaroon, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie. Top with second macaroon, flat side down. Press lightly to adhere, making sandwich. Repeat with remaining macaroons and filling. Arrange macaroons on platter. Cover; chill at least 2 hours and up to 1 day. Serve cold.

Photos by Stephen EllisonReviews Section

Scrumptious Salted Caramel Chocolate Macaron Recipe on the Radio

Published: Mar 27, 2017 · Modified: Jan 10, 2021 by Mimi · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Here is the recipe for the scrumptious salted caramel chocolate macarons I shared on Fairchild Radio's Modern Deborah Show with Deborah Moore.

Chocolate Macarons

This is my first attempt at making french macarons, and to my surprise it was a success. I've been reading about these little French cookies and I kept postponing the moment of making them being afraid of a failure. My conclusion is that they are not that complicated after you get used with the process, just need to follow some exact rules. And it's interesting how they actually makes you want to try more and more, different flavors and different ganache fillings. These chocolate macarons taste absolutely divine, are pretty easy to make and they are perfect for Christmas table or as holiday gifts.

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Recipe adapted from the Sweet Life in Paris by David Lebovitz

  • Makes about 25 sandwiched macarons
  • Macaron Batter
  • 1 cup (125g) powdered sugar
  • 1/2 cup (50g) powdered almonds
  • 3 tbsp (25g) unsweetened cocoa powder
  • 2 large egg whites (66g), at room temperature
  • pinch of salt
  • 5 tbsp (75g) granulated sugar
  • Chocolate Filling
  • 1/2 cup (120g) heavy cream
  • 4 ounces (120g) bitter sweet chocolate, finely chopped
  • 1 tbsp (14g) unsalted butter, optional
  • 1 tsp instant coffee, optional
  1. Preheat oven to 350ºF (180ºC).
  2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 1cm) ready.
  3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps.
  4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
  5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you&rsquore alone).
  6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.
  7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles. Allow the macarons to sit for 20 to 30 minutes until a &ldquoskin&rdquo forms and they are no longer wet when lightly touched.
  8. Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.
  9. To make the chocolate filling: in a small saucepan heat the cream and instant coffee if used. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using.
  10. Spread a bit of batter on the inside of the macarons then sandwich them together.
  11. Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.

Thank you for your appreciation. Yes, they were divine, So far the chocolate macarons are may favorite.

Yes, I was very surprised too, I thought it is going to be more difficult. I guess that the fact that I used David Lebovitz recipe, and followed the steps made it a success. Also I used aged egg whites kept in the fridge for 4 or 5 days. Maybe this recipe will be a success for you too. Let me know if you try how they turned for you.

I am very glad this recipe turned out for you. I love these chocolate macarons too, they are my favorite. The others I've made, with cappuccino or strawberry are very good too, maybe you will give them a try. Let me know if you do :).Thanks for your comment.

Ohh thank you soo much for this comment. I really appreciate this kind of feedback, really makes me keep on doing more :) Let me know if you have any questions for the other recipes you will be trying and hope you will share my blog with your friends:)

Sorry for this late answer, noticed your message too late. There is no problem to use three egg whites but the quantities of powdered sugar and almond powder must change accordingly. Did it worked for you, anyway?

Hi Wendy, sorry for the late answer. One of the reason might me the temperature in the house. You have to let the macarons rest at room temperature before baking. A skin needs to form, and it can take 30-90 minutes,depending on the weather. If you touch them lightly and the top has dried, and nothing sticks to your finger, they&rsquore ready to bake. If you skip this step they don't make the right bottoms. The chocolate ones don't always need this step, probably because of the cocoa powder, but for any safe measure rest them too until that skin is formed. Let me know if this helped or need any other advice.

I am so glad Tina that this recipe turned good to you too. For vanilla macarons try to add vanilla bean in the almond and sugar mixture instead of vanilla extract as it is liquid and don't want to affect the shells. One vanilla bean is enough. If you don't have vanilla bean I would recommend you to make the shells simple, and add vanilla extract .. about 1 tsp or even 2 in the chocolate ganache. I usually use white chocolate ganache for vanilla macarons, for 100 ml(1/2 cup) of heavy cream use 200 g (7 oz) white chocolate and vanilla extract (1 or even 2 tsp). Don't heat the heavy cream too much, just a little to let the white chocolate melt slowly. You can even make the white chocolate ganache with one day in advance to allow it to get to the right consistency before piping it onto macarons shell.

Another important thing I noticed when using French method of making macarons is that the simple macarons shells need to rest before putting them in the oven for about 30 -60 minutes until they are dry and don't stick to the finger.

Use these steps:

Hope this helps, if any other questions don't hesitate to ask me :)

You can't believe how glad I am to hear that Connie. I love making macarons and I think they are one of the most difficult desserts ever for many people. There is so much talk around these little treats. You did a really great job.

You can ue about 1 or 2 tbps of tea powder in the shell, but I would rather suggest to use more tea powder into the chocolate filling. The macarons batter can be very tricky sometimes there fore more flavor should be added in the filling rather than into the shell so it won't affect it's shape.

wow.. not sure might turn ok.. usually macarons are sensitive to humidity and warmth. let them sit for 20-30 minutes at room temperature before baking..

Never tried reducing the sugar.. with macarons even a slightly change can get to a failure.. when doing macarons I always use a scale to make sure I get the exact amounts

I am so glad the macarons turned great for you.. they can be quite tricky sometimes. you are a great baker

Hello Helena, i really appreciate your words and i'm more than happy to hear that my recipes works for my fans. I'm completely in love with macaroons and i adore to make it. Please send me more messages if you try my goodies:)) Thank you

Not really. That's the recipe.

sure.. you can make any filing you like.. I love them with salted caramel.. raspberry.. strawberry.. vanilla.. lavender.. :)

German Chocolate Macaroons

You say Macaron and I say Macaroon but despite the almost identical spelling and similar pronunciation, the end result is worlds apart. And for me, I have chose these German Chocolate Macaroons to be the superior treat of the two!

The Macaron is a treat made popular in the streets of Paris that is a combination of egg whites and ground almond that are piped onto a baking surface and baked until they puff slightly and develop their characteristic ‘feet.’ Once cooked two of the resulting cookies are joined together with a filling and the combination and colors of the cookies and filling are endless.

The Macaroon originated in Italy. Called a Maccarone in Italian, meaning ‘paste’ which refers to the original paste ingredient, it was once more similar to the Macaron combining sugar and egg whites with ground almonds or coconut and scooped onto a tray for baking. Along the way, at least in this country, the coconut became synonymous with this treat and the rest is history.

I’m not one to jump on the latest craze, sometimes I think my independent spirit is more likely to veer far away from anything that appears to be a fad. I was admonished throughout my childhood albeit teasingly as the girl who always had to ‘do it MYSELF.’ I suppose with that streak comes a desire to be un-fad to do my own thing.

Still, when I saw friends taking on the challenge of the much heralded Macaron, I couldn’t help but give them a try. I was not happy. Expensive (almond flour is simply very finely ground almonds), timely and seemingly always a question as to whether they would be successful, I tried twice with what I would have to call ‘just OK’ results and that was it, the thrill was gone.

The end result simply did not warrant the time and money. Besides that? I love all things meringue (Give me a pavlova any day!) and all things coconut so my heart belongs to the more lowly but I have always thought the more delicious of the two, the Macaroon. Besides look how elegant it looks and yes, I purposely found a plate with a French flair Macarons have nothing on this baby!

Over the years I’ve made a few the standard cookie size treat that you can now even find packaged in some markets. When fresh they are wonderful but most packaged products are simply too dry and the Macaroon loses one of the fundamentals of why it is so delightful.

The soft, chewy interior that is discovered once you bite beyond the toasted coconut exterior. Good but not divine in any way. When I’ve made them in years past I knew they were something for immediate consumption and I’ve always had willing parties to help me in that effort.

Still, my ‘Macaroon Moment’ came at an unlikely time and place. My daughter Lauren worked at Nordstrom’s off and on through high school and college and after a short stint with Neiman Marcus after college she was back at Nordstrom’s working in the department that did all things design. Windows, mannequins, floor displays and yes, the gigantic Christmas displays that you thought elves must have brought about over Thanksgiving Day.

When she first started there, between school and work, we had to get creative to catch time with each other and I remember the first time she asked me to meet her at Nordstrom’s Cafe for lunch. What the what? I didn’t even know they had a cafe but as it turns out, that spot on the third floor became a favorite of mine.

That first lunch though? Probably the first time I tried a salad with pear, walnuts and blue cheese and it became such a favorite I’m not sure how many times I have ordered anything else. But maybe most memorable?

That giant, bigger than an ice cream scoop even, Macaroon. Lightly toasted with just one half coated in semi-sweet chocolate. Certainly enough for two to share. I love desserts but seldom order them when out but my girls could always get me to cave for them, so we ordered one.

It was divine. Crisp, ooey, gooey, chocalatey (an editor would have a field day with me wouldn’t they?). Not just good. Amazing. True confession? I bought another just for me after we parted. One to savor without sharing. Yes I did!

I’ve always wanted to recreate that treat, especially since my girl is not only gone from Nordstrom’s but from Denver (sob). She even gave me the Nordstrom’s cookbook as a gift several years ago and there is a recipe in there…but it never happened.

So why now? Providence is a funny thing. It is as simple as having a bar of Baker’s Sweet German Chocolate sitting in my pantry next to a bag of coconut. It reminded me not only of wanting to make those Macaroons with chocolate but of German Chocolate Cake at the same time and, well, what can I say? German Chocolate Macaroons it is!

A bit more over the top than my inspiration but I’m not complaining. I’ve kept them big but added pecans to the mix and then simply drizzled with both melted chocolate and some lightly caramelized condensed milk. If you love Macaroons and love German Chocolate Cake (which, after all, is ALL about the frosting), I can promise you that you will love these.

I do and I did and I am so glad I had help in devouring them because I do believe otherwise I would have had to admit, ‘I can’t believe I ate the whole thing!’

Salted Caramel Macarons With a Whipped Caramel Filling

Ah, macarons… Those gorgeous, little French cookies. They’re delicate and pretty. They’re fluffy and delicious. And they are so super cute! Aren’t they? Uuuum, no! Don’t let their cute appearance fool you. Macarons have caused more home bakers to collapse onto their kitchen floors crying in utter frustration than any other cookie! But if you’re willing to overlook that little piece of information, then yes: they are cute!

Cute and notoriously finicky…

Lucky for me, I’ve never collapsed onto my kitchen floor in utter frustration because of a bad macaron. Nope, macarons never did that to me. It happened to others, but not to me. I can honestly say that I never experienced a nervous break down after pulling a batch of macaron shells out of the oven.

So what does that mean? I’m the most gifted baker in the universe? Not really… iIt’s kind of embarrassing to admit, but when I first started making macarons about six – oh my god has it been that long?? – years ago, I was just an idiot who didn’t have a clue what a proper macaron was supposed to taste like.

There, I said it: me was idiot.

Oh yeah, hollow, tough macarons used to make me feel proud of myself. As long as they kind of looked like the real deal, with the shiny top and the cute feet, I’d be happy with them. I’m not sure if being an idiot who doesn’t know the first thing about macarons is really the best approach to take when it comes to making these babies, but it sure saved me a lot of tears! Not even undercooked macarons would disappoint me… Jeez…

Of course, when the Rocking Rebel brought home a box of real Parisian macarons (from Ladurée) it dawned on me that the macarons I had been making up until then were, um, not worthy of the name ‘macarons’. They were too dry, too tough and waaaay too chewy… But in a delicious kind of way. Luckily, by that time I had just purchased a brand new cookbook with shiny pages and the perfect macaron recipe. And that perfect macaron recipe taught me this: French style macarons are not my thing! And when I say ‘French style’, I mean macarons made with French meringue.

I’ll explain all about French meringue in my next post. For now, all you need to know is that in my kitchen, French meringue style macarons means chewy, hollow almond cookies. Not macarons. So, whenever I’m craving a proper macaron, with a thin egg shell-like crust and a fluffy center, I always whip up a batch of Italian meringue first. As my once-clean-and-shiny cookbook taught me: Italian meringue makes for the best macarons!

And what did I make last week?

Italian meringue! The most stable kind of meringue!

Actually, the fact that I had a batch of Italian meringue is exactly the reason why I decided to make macarons. Sure, I could have used the Italian meringue to make another fruit mousse or something like a lemon meringue pie, but I had my mind set on macarons. They’re yum!

Especially these salted caramel macarons! They are amazing!

I call them salted caramel macarons, but there’s really nothing particularly special about the macaron shells themselves. Well, besides the fact that they are perfect, I mean. ‘Cause the shells sure are perfect! As in: shiny on top, fluffy on the inside with a thin egg shell-like crust on the outside and cute little feet at the bottom. But the thing that really takes these perfect-but-nonetheless-quite-ordinary macaron shells to the next level is the whipped salted caramel filling!

Yeah, that’s right… Whipped. Salted. Caramel. Filling.

Seriously guys, this stuff is the best! And it’s really easy to make too, which makes me love it even more.

You start by cooking up a basic caramel. A wet caramel, that is. To make a wet caramel, sugar and water are combined in a pan and heated over low heat. As the mixture heats, you stir it to help dissolve the sugar crystals into the water. The resulting syrup is then heated over medium-high heat until it comes to a boil. At this point (and temperature) the water will evaporate, leaving you with a pure sugar syrup that eventually turns into a gorgeous, golden caramel.

You can also make a dry caramel, which is made by heating sugar in a pan (without the water) until it melts and caramelizes. However, not only is this more difficult, it can also leave you with a lumpy – even crunchy? – caramel. Dissolving the sugar crystals into a little water first allows the sugar to caramelize more evenly, which means that you will end up with a smoother caramel.

It’s entirely possible to make a smooth dry caramel – for example, I made a dry caramel to top these deliciously spicy Molasses Cookies and these Caramel Apple Muffins – but doing it the ‘wet’ way is just a little easier. And because macarons are finicky enough, I didn’t want to trouble you with a difficult caramel…

Soooo, once you’re happy with the color of your caramel, you whisk in some hot cream and a fair amount of butter. You then need to cool the caramel to room temperature and chill it in the fridge or the freezer. Once the caramel has cooled, and the butter fat in the caramel has set again, you can whip it up with a mixer, like ordinary butter!

Very easy and very, very delicious.

Once you’ve whipped the caramel to a buttercream-like consistency, you fold in a little sea salt and voilà…you’re done!

So go ahead and make yourself some of these delicious, three-bite-sized cookies today!

Okay, maybe not today… But promise me you will try them! And when you do: they’re even better the next day! Just don’t make them on a rainy (or humid) day… They don’t like it!

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French Chocolate Macarons with Chocolate Ganache

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I love watching people stare at macarons in shops like Pierre Hermé and Ladurée in Paris and Chantal Guillon and Miette in San Francisco. The little sandwich cookies in myriad pastel colors turn perfectly sophisticated adults into eager children, and while fanciful colors and flavor combos are certainly enchanting, there’s a lot to be said for classic chocolate macarons sandwiched around chocolate ganache. As a bonus, these (like most macarons) are naturally gluten-free.

Macarons are not difficult to make, but they can be so finicky that they have a reputation for turning bakers’ hair gray. They often spread into odd shapes or form dark stains on top. But don’t be scared to try these, because even if they don’t turn out as beautiful as the ones in the shop windows, they’ll still taste delicious. Some tips: Let the raw macaron rounds sit at room temperature for at least 30 minutes, don’t overmix the meringue or batter, and, when possible, use older egg whites.

Special equipment: You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.

What to buy: You will need almond meal or almond flour, which are the same ingredient—raw blanched whole almonds that have been ground into a fine powder. If you cannot find almond flour/meal, you can grind blanched almonds until very fine.

This recipe was featured as part of our Parisian Sweets photo gallery. See our Valentine’s Day recipes for more impressive homemade treats.

What to buy

Vastar 30-in-1 Professional Pastry Bag and Tip Set, $9.59 on Amazon

This professional-grade cake decorating set is inexpensive yet comprehensive: 3 reusable silicone pastry bags, couplers, and 24 stainless steel tips for precise piping, plus everything is dishwasher safe.

Chocolate Caramel Coconut Macaroons

Guys, these cookies! I set out to make traditional Coconut Macaroons and just couldn’t do it! These guys were screaming at me to mix it up. Thus was born the.

Guys, these cookies! I set out to make traditional Coconut Macaroons and just couldn’t do it! These guys were screaming at me to mix it up. Thus was born the Chocolate Caramel Coconut Macaroons.

These Macaroons are made up of a pillowy, but crunchy, coconut cookie, filled with a puddle of my favorite caramel sauce and drizzled with chocolate. Does it get any better than that? Seriously, does it?

Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.

For in-depth “whys” and “howtos”, skip to the end of this post!

If you try this recipe leave a review below or tag me on your social media!


Averie @ Averie Cooks

Your cookies are just getting more and more insanely good looking! That drizzle of sweetened condensed milk is just the icing on the cake :) pinned!

Teri C.

Probably a silly question, but what exactly do you mean by shortening? Is it that stuff that they sell in blocks now. used to be "Crisco" back in the day? Can I use butter instead, or does the choco coating require a little more substance than butter would give? Thanks! These look AMAZING!


I will be trying these, but I don't use shortening because it's too fattening. I'm going to try ground flax in place of the shortening for several reasons. It's thicker than butter and will help hold things together. It is the good type of fat, is nutrient rich (Google it.), and high in fiber.


Not sure if you got an answer yet, but yes, shortening is the same thing as Crisco. Not sure if you can substitute anything in its place.


You use the shortening to keep the chocolate smooth and shiny so it doesn't look dull. If anything you could omit altogether but might look dull.


I use coconut oil in place of shortening all the time.


Coconut oil works perfectly. It sets up like magic shell and is shiny. The coconut flavor in the oil would compliment the macaroon as well.


You can use Coconut oil in place of shortning


Instead of the shortening, try coconut oil. yummy!


It needs to be shortening because the butter will burn the chocolate. The shortening makes it more creamy and easier to drizzle. I know that Cisco is still sold in stores. It should be near the vegetable oil.


Do you sub equal amounts of coconut oil?


Can I make these gluten free by substituting corn starch for the flour?



coconut oil at the store is just as effective . I have a MAJOR REACTION to flax, please be careful that your guests don't.


If you don't want to use any fat and want the same shine you can temper the chocolate.


I was thinking of trying coconut flour.


Wow! Looks yummy! How many does this make and how do you store them? Can't wait to try them. Thank you!


I'm not sure how to store them, but I made these tonight. I got 35 and I used the Pampered Chef medium-sized scoop to form my macaroons.


Jessica @ Jessica in the Kitchen

These macaroons look so beautiful! Love your unique recipe and the condensed milk topping!!

Sharon Compton

What's the best way to store these? They look amazing!

Chef in Training

In an airtight container. If you are eating them soon you can store them in the fridge or on the tabletop. If you want to wait a bit, they can be frozen (in an airtight container) as well :)


I read one comment regarding allergies. Though, I ADORE coconut oil, it can and does act as a laxative for some people:) I happen to be one of them. It would be a very good idea to tell people that coconut oil/coconut flour has been used in your goodies. Years ago, I used coconut oil in all my Christmas goodies to give to friends and family then I discovered what the coconut oil in my goodies did to me. Though I was mortified, I called everyone up that I had bestowed my goodies on and warned them!


My adult daughter was using coconut oil for "pulling" and developed a sensitivity to it and her lips peeled until they bled. It took several doctors and tests to figure it out. She doesn't dare use it again ever.

Thank you Nikki for the nice recipe.


Do you beat the egg whites until they form stiff peaks?

Sue Ann Martin

approximatley how many cookies does this recipe make ?

Pamela Duckworth


Joyce Hudson

I am also wondering if you beat the egg whites first before combining with the other ingredients. I would like to make these today but don't want to ruin a whole batch!! Anyone.


Did you get a response? I would like to know as well before I bake them.

Nancy Page

Is this plain or self-rising flour? They look delicious.

Charlotte Graham

What flour do you use. Self rising or all purpose to make the German chocolate macaroons?

Chef in Training

I use all purpose. If I use anything other than that, I always be sure an clarify. So sorry for the confusion :) Please let me know if you have anymore questions.


There is something wrong with the directions. Maybe it should be edited.

Bonny Lee

What makes these German Chocolate since there is no Baker's Sweet German Chocolate in the recipe ingredient list? Shouldn't you at least use some chopped German Chocolate in the cookie, as well as melted on top.

Chef in Training

I have heard the name "German Chocoalte" comes after a person named "German" not the actual country :) Sorry for any confusion.


I'm also curious about the egg whites. Several people have asked the question and I do not see a response. Thank you


You never answered the question about the egg whites. Do you just add them directly from the shell, beat until frothy, or beat until stiff? Please answer.

Chef in Training

just beat with fork. No stiff peaks.

Melissa Street

Do you beat the egg whites stiff before adding?

Sally Abbott

I don't know about this recipe, but in other coconut macroons, you beat the egg whites until frothy.

Jane Richardson

Are the egg whites beaten before adding to other mixture?

Dorothy Harvey

I made the macroon cookies but they turned out hard. I followed the receipe. The only thing I question is I used plain flour and did not whip the egg whites since it did not say so. Anything that I should of done different


I'm not sure what you mean by thickened sweet condensed milk? Do you use it right out of the can? I don't use it that much when I bake so I was a little confused. Thank you!

Plain or self rising flour for German Chocolate Macaroons? Do you stir condensed milk continously 45 min?

What can I replace the shortening with, I can't stand the smell it gives.


Can the German chocolate macaroons be made without flour, or can I substitute the flour for anything else.


I don't have double boiler, how long should I microwave the condensed milk for?

L King

A double boiler (bain marie) can be made with two pots, one slightly smaller than the other: The bottom (larger) pot should be filled one-third to one-half the way up with water but shouldn't touch the bottom of the top pot. Heat the bottom pot so that the water is simmering. The top (smaller) pot will have your ingredients in it. Put the smaller pot on top of the larger pot. Make sure the bottom of the top pot doesn't touch the water.


Can these be made w/o nuts?


Do you need to beat the egg whites before adding to the mixture?

Chanie v

do you know if these can be frozen?

Carole Shelton

Can't wait to make these! We are crazy for coconut!

Cathy Schultz

about the German chocolate macaroons, do you beat the egg whites first, then add to other ingredients? This looks so good, can't wait to try them?
Thank you, Cathy


I just made these for Easter dessert. My family loves German Chocolate Cake. So far, my husband, daughter and I love them!
Fyi- I just added the egg whites and did not whip them. I heated the condensed milk in a pan, on top of another pan with water on the stove for 45 minutes at medium heat. It thickened and I only stirred it 4 times. Turned out great!

Is the sweetened milk cooked in the can or not?

Chef in Training

no, pour it into a small sauce pan.


Could you please clarify about the milk. Some people cook it in the can, it makes caramel. What temperature, do you stir? Etc. look delicious otherwise. :)

Patsy Myaer

I would like to know if you beat the egg whites first and fold them into the other ingredients? It doesn't say?? thanks

Connie Earley

No instructions. Do you beat the egg whites? They look SOoo beautiful in your pictures, I just have to try them for my club meeting on Saturday. What is the white- ish drizzle over the German chocolate. I have to confess, I have never made macaroons before and I am 71 years old. Shame on me but, I have never seen them look so delish before! Thank you so much for sharing. Connie

Chef in Training

no beating before hand. The white drizzle is the thickened sweetened condensed milk.

Judy Moseley

this may be a stupid question but do you whip the egg whites first?


Is that plain or self rising flour?


You call these German Chocolate Macaroons, but where's the German Chocolate in the recipe? Baker's German Chocolate has nothing to do with Germany, but it does have a unique taste. Maybe you should rename these, just, Chocolate Macaroons.


It look unbelievable and I shall be trying it. Thank you so much! I lived in Germany for 8 years. They do make chocolate. and are the second largest consumers of chocolate in the world. There was a chocolatier who worked for Baker's Chocolate and he invented a type of chocolate. They called it German Chocolate (as it was his last name) There are also many types of chocolate from Germany which are superb. Hence the confusion with the name 'German Chocolate'.
Perhaps you should amend your recipe so people do not have all these questions that I have been reading below. RE: Type of Flour. All Purpose etc. OR - Whip the egg whites or not? Or how to make a double boiler if you do not have one. etc. But I do look forward to making these. Thanks

Connie Earley

Thank you so very much for the instructions. I know these will be a big hit with the girls on Saturday. Just hope I can make mine look half as pretty as yours!. Thank you again. Connie

Sandy S.

How much sugar do you use? The amount does not show up on my recipe here. They look delicious and don't sound too hard to make and that is a bonus. Thanks for the good recipes. I want to make these tonight.

Chef in Training

I am sorry it isn't showing up for you. I have no idea why that is, but it states 3/4 cup sugar :) Please let me know if you have any more questions, I'd be happy to help :)

Lori Collins

Why not just rewrite the recipe and answer the questions there.
When recipes are incomplete or confusing you will find that people want make them.
A year later you are still answering the same questions.
Just trying to help.


These are so good and easy to make.

Sandi Marson

These German Chocolate Macaroons look delicious! Approximately how many cookies does this recipe make?

Thanks for all your fabulous recipes!

Louise Williams

For the German Chocolate Macaroons, do you beat the egg whites before adding them or not?

Jennifer Jones

For th German Chocolate Macaroons, are the eggs whites still liquid or are they beaten first when being added to theother ingredients? Thank you.

Chef in Training

Ginger K.

When you say sweet chocolate, do you ean milk chocolate? If so, can you use milk chocolate morsels? Thanks

Diane Dubey

These look decadent! Can't wait to try them.

I have made these macaroons. They are awesome.

These cookies are amazing. And, so easy to make. I am going to make them for my daughter's wedding reception.


Oh my goodness. These were so good! I made my first batch this morning while I was getting ready for work. Super simple and SO YUMMY! Will definitely be making these again and again. Thank you!

Joyce haney

Do you use self raising flour in these cookies

Chef in Training


That recipe sound delicious. And excuse my question but why german chocolate macaroons? I am german and the only way we make macaroons is christmas time, and than we rarely ever use pecans here neither. so I just had to ask *lol*

G mellow

Are the egg whites beaten at all or whipped like normal macaroons? Thanks.

G mellow

Sorry I see you have answered this earlier.


the recipe calls for 5 egg whites to be added. Do I beat them stiff first?


I got pecan chips. How would you toast them?

Betty .gajewski

I won Grand Champion at our county fair on the German chocolate macaroons

Linda Hudson

Enjoy reading your recipes and the ones I've tried have been delicious. My problem is finding recipes for two. I'm not fond of eating leftovers for a week. Any suggestions. Thanks

Kristen darling

Will these stay safe to eat if mailed to my state side missionaries? Takes about 3-4 days to get there. Thanks!

Chef in Training

the sweetened condensed milk makes them very sticky. I wouldn't recommend mailing this product. I hope that helps :)

Karen Huffman

Has any one made the macaroons and mailed them? Thinking they would be a great homemade gift for Christmas, but just wondering about mailing with the condensed milk. Will it stay firm or run? Recipe sounds DELICIOUS!

Chef in Training

the sweetened condensed milk is very sticky. I wouldn't recommend shipping this recipe. Hope that helps.



Just wanted to know if you beat the egg whites first? Before adding to the coconut and sugar.

Chef in Training

you can slightly whisk with a fork if you want to combine better, but still liquid :) Hope that helps

Babs Moore

I have wasted a lot of paper copying this, recipe. Because a lot of us are trying to learn, we're not bakers, I think from reading the comments and reading the recipe, over and over, maybe it would be a good idea to start over, and make it more clear about the, egg whites and chocolate? I really can't afford to waist ingredients. Is it possible for those of us, that are trying to learn, just to start over and be more specific and clear?? As comments were made and vague answers given, it just became more confusing

Chef in Training

you can slightly whisk the egg whites with a fork if you want to combine better, but still liquid :) Hope that helps


I wonder if you could use pumpkin chips, that I seen the other day, instead of the chocolate.


could you make these with gluten free flour?

Bonnie Gill

your recipe says to put the sweetened milk in a double boiler but does specify at what heat setting med, med-low or low.

How many macaroons does this recipe make ?

Chef in Training

about 2-3 dozen depending on how big you make your cookies :)


I can't wait to make these. I often make the plain macaroons but these are "over the top". I know they will be wonderful and I plan to include them in my Christmas "goodies" tins that I give a way during the holidays. Thanks so much for sharing this with friends. Have a wonderful holiday.


How many does this recipe make?

Joann Keatts

Recipe doesn't state: are the egg whites supposed to be whipped?

Chef in Training

you can slightly whisk with a fork if you want to combine better, but still liquid :) Hope that helps

Michelle V.

Not only were these the easiest cookies I have ever made, but they look beautiful when frosted and plated. I tried these for the first time and took these to a Thanksgiving Potluck at work. I doubled the batch and followed the recipe exactly. I got so many compliments and so many people asked for the recipe. Delicious, they taste like an Almond Joy bar. Thank You, Chef in training. Keep up the good work.


I tried making these tonight. I must have done something. My condensed milk was so thick it wouldn't drizzle . I added more but didn't make a difference. Any suggestions for next time? Also sweet chocolate what kind did you use I had a hard time with that too. Just started baking recently so trying to learn new things. Everything else turned out great

Chef in Training

My only suggestion is to watch when it barely starts to thicken. It may not take the full 45 min as suggested. If it gets to thick it would be hard to drizzle. I am so sorry about that. It is a german sweet chocolate that comes in a bar form by the chocolate chips. I hope that helps :) Please let me know if you have any more questions!

Jan McElveen

Do you beat the egg whites before adding or just add raw?

Chef in Training

you can slightly whisk with a fork if you want to combine better, but still liquid :) Hope that helps


Can you make ahead , like the day before ,Going to have company and didn't want to do them that day .

Chef in Training

Do you beat the egg whites first?


What a fantastic and super easy recipe! Yet they look and taste like a million dollars! And you can't consume the raw product! SCORE.

Michelle Verkerk

Made these for a potluck at work. They were a hit. Taste like a combination of Almond Joy & German Chocolate frosting. I sub. coconut oil for shortening, no problems. My question, can these cookies been frozen? If so, with or without the choc. & sweetened condensed milk topping? Thank you.

Debra B

Can you use Egg Beaters 100% liquid eggs instead of a 5 whole eggs separated?


  • Macaroons
  • :
  • 175g (6oz) icing sugar
  • 125g (4 ½oz) ground almonds
  • 3 large free range egg whites
  • 75g (2 ½oz) caster sugar
  • Pink, yellow and green food colouring
  • Buttercream filling
  • :
  • 150g (5oz) butter, softened
  • 50g (2oz) icing sugar
  • Favoured flavouring choices (e.g. peppermint, lemon, orange, vanilla essence)
  • Chocolate ganache filling
  • :
  • 150ml (5fl oz) double cream
  • 150g (5oz) dark chocolate (70% cocoa solids)
  • @font-face < font-family: "Times New Roman">@font-face < font-family: "Calibri">p.MsoNormal, li.MsoNormal, div.MsoNormal < margin: 0cm 0cm 10pt line-height: 115% font-size: 11pt font-family: Calibri >table.MsoNormalTable < font-size: 10pt font-family: "Times New Roman" >div.Section1

Salted Caramel Macaron Recipe

These salted caramel macarons are seriously addictive. You will not be able to stop at one. Make a batch of dulce de leche first so it has time to cool, you need that for the filling. Have fun making this salted caramel macaron recipe.

Macaron Shells:
(makes 40 macarons shells in size shown in video, more if making mini macarons)

220g (7.76 ounces) or 1 3/4 cup icing sugar (powdered sugar)
120g (4.23 ounces) or 1 cup almond meal
120g (4.23 ounces) or 4 egg whites
80g (2.82 ounces) or 1/3 cup caster sugar
10g (0.35 ounces) raw sugar (optional, for sprinkling on top)

Salted Caramel Filling:
2 Tbsp dulce de leche warmed
additional 1/2 cup dulce de leche
1/2 cup or 100g (3.53 ounces) butter
pinch of sea salt flakes

Preheat oven to 320F (160 degrees Celsius)

Sift together the icing sugar and almond meal using a coarse sieve (if you use a fine sieve the almond meal will not go through). Discard any gritty bits of almond meal that do not go through.

Beat together the egg whites and caster sugar on high speed until they are stiff enough that you can turn the bowl upside down without them falling out. Beat for an additional 2 minutes. Add the almond icing sugar mixture and fold in using a rubber spatula. Keep gently folding until the mixture looks like lava, it should have some movement but not be runny. While you are folding periodically scrape down the sides of the bowl and the spatula to make sure everything is mixed uniformly. If you over mix or under mix it effects you macaroons, please read the macaron troubleshooting and FAQ post if you are unsure about this.

Spoon into a piping bag and pipe small circles of mixture onto NON-STICK baking paper. Slide onto a baking tray and bang on the bench firmly several times on each side, sprinkle with raw sugar.

Place in the oven (you do not need to leave them to sit on the bench with this recipe) and bake until a foot has formed and the shells are crisp. This takes roughly 20 minutes, watch the video to see what you’re looking for. Try not to open the oven during the cooking process as this will cause a drop in oven temp and may make your macarons hollow.

Cool and then gently peel off the baking paper and pair similar sized shells.

Warm two tablespoons of dulce de leche and spoon some into the centre of one half of the shells.

Combine the dulce de leche with butter and sea salt and beat until smooth. Becareful not to overmix the buttercream or you may find it will split. Pipe a dollop onto each macaron and add the lid. Store in airtight container in the refrigerator.