Salted Caramel Almond Filled Chocolate Dipped Macaroons. Whew, that was a mouthful!
A friend of mine asked me to bake for her wedding of over three hundred people and without thinking, I said yes. After realizing what I had just agreed to, I decided I had to come up with some very simple recipes in order for this to be possible without dropping dead. After making about 300 of these, I was ready to ex out coconut, almonds, salted caramel, and chocolate out of my life forever but quickly came to conclusion that that is absolutely impossible!
These macaroons were extremely easy to make. Messy, but easy. They’re not overly sweet, very easy to put together, and have a surprise in the middle. They’re also pleasing to the eyes so nobody would ever know how easy they were to put together! Let me let you in on a little secret… Get one of these ball scooper things. It’ll make your life that much easier to form these macaroons.
4 large egg whites
1/2 C. granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
5 1/2 sweetened coconut flakes, put in a food processor
24 roasted almonds
1/2 C. salted caramel (homemade or store-bought)
Dark chocolate chocolate melts (I used ghiradelli)
Preheat oven to 350 F and line a large cookie sheet with parchment paper.
Add the coconut flakes to a food processor and pulse a few times to create smaller pieces of the coconut flakes then set aside.
In a large bowl, whisk the egg whites until frothy.
Add the sugar, salt and vanilla extract and continue to whisk until combined and you can no longer see lumps of sugar.
Add the coconut flakes and mix until all of the flakes are covered in the egg white and sugar mixture.
Pick up about a tablespoon of the coconut mixture and place one almond and a dab of salted caramel in the center then cover with more of the coconut mixture and roll to create a ball.
After a few tries, I decided to take my handy ball scooper out and scooped up some of the coconut mixture, dipped an almond into the salted caramel then jammed that salted caramel almond into the center of the coconut mixture. I then added more of the coconut mixture into the ball scooper to cover up the almond in the center. SO MUCH SIMPLER!
Place each ball about an inch apart from in each other.
Bake in the oven for 20-25 minutes or until the surface reaches a golden brown. Let the macaroons cool on the cookie sheet for about 5 minutes before transferring onto a cooling rack.
In the meantime, melt your chocolates. You can do this in the microwave or on a double boiler.
When your macaroons have cooled, dip the bottoms of the macaroons into the chocolate then place onto the parchment paper, chocolate side down.
Pour the leftover melted chocolate into a pastry bag or a zip-lock bag and cut the corner just large enough for chocolate to drip out. Drizzle chocolate over the macaroons and quickly sprinkle the sliced almonds over the chocolate.