While poking around the internets procrastination i came about a poll on yahoo. Q: Which Girl Scout Cookies are the Best? Thin Mints or Samoas? I immediately clicked on the Samoas! and at that moment i wanted one…Rawwwrr! Then the little light bulb in my head flickeredon and i ran to the kitchen. With out even goggling a recipe to work from i was drawn to some peculiarly ingredients in my kitchen, the almost empty carton of egg whites 4 days past its use by date, along with a bowl or ancient canned caramel left over from some flan from last December (dulce de leche), and a recently expired bag of sweetened coconut in my pantry.

Using my instincts i concocted a very simple  Samoa macaroon! Here’s what i did!

I collected some additional ingredients; here’s the full list.

• 1/2 cup sweetened coconut (shredded)
• 1 Tbsp. rice flour (corn or wheat flour works just as well, but i like to mix it up a bit)
• 1/8 tsp. salt
• 1/4 cup egg whites (2 eggs)
• 1/4 tsp. lemon juice (or cream of tartar)
• 1/4 tsp. vanilla extract
• 1/4 tsp. coconut extract
• 1/2 square semi-sweet bakers square (about a heaping tablespoon of chocolate chips)
• 1 heaping tablespoon caramel (any you have at hand is fine bottle or can it’s all sweet!)

Preheat the oven to 350F, prepare a small cookie sheet with aluminum or parchment. Premix the coconut with the flour and salt and set aside.

In a large bowl beat the egg whites and lemon juice (or tartar)  with an electric mixer on high it’s until nice and firm. Make sure you don’t stare at it, my mom belives that if you stare at it you jinx it and it won’t whip up right. I can’t say its true, but i don’t like risking it. lol. Add the vanilla and coconut extract and beat well so it stays firm.

With a spoon mix in the coconut mixture slowly and stir it just enough to combine it well.

Form rounded tablespoons and arrange them on the cookie sheet.

Sprinkle them with a wee bit more coconut just to make them prettier.

This recipe is small and only yields a doze macaroons. Transport them into the oven, place them on the top rack and bake for around 15 mins, until they are nice and toasted looking.

Meanwhile, tidy up a bit and set up a bain-marie (a.k.a water bath) for the chocolate and caramel (if needed). I use 2 small mugs in a large saucepan.(I love baking because there is always something to do while the oven does its job!)

Once the macaroons are done place them in a cooling rack for a few minutes.

By the time everything is nice and melted the macaroons should be ready and cool enough.

First drizzle on the caramel with a spoon or butter knife, followed by the chocolate. Go crazy! 

Done!

Quick, perfect 35 min samosa macaroons (and don’t they look elegant)! im soo taking this recipe to a fancy party!

nom nom nom!

XO!