Special Shortbread Macaroon Cookies Perfect for Christmas
These over the top special macaroon cookies feature a shortbread bottom, caramel macaroon filling, chocolate drizzle and just a touch of sea salt goodness. It uses purchased caramels skipping the need to make candy. There is no chilling, rolling or decorating to do either.
The base of this cookie is my tradition Canadian shortbread recipe.
1/2 cup corn starch
1/2 cup icing sugar
1 cup flour
3/4 cup butter
In the bowl of your mixer sift together corn starch, icing sugar and flour. Add the butter and mix until a soft dough forms. If you find that the dough stays crumbly add a couple more tbsp of butter. (I tend to measure everything a bit generously, so this often happens to me).
Roll into small 1/2 balls, place on parchment lined baking sheet. Press flat with the bottom of a glass. Bake at 325 until edges are slightly golden about 15 minutes. Let cool.
Make the Macaroon Filling
Once the shortbread cookies are baked we’re going to add this chewy coconut caramel macaroon layer. You will need:
5 tablespoons butter
2 tablespoons heavy cream
50 caramels unwrapped
5 cups shredded coconut
1 cup coarsely chopped almonds
Fill the bottom of a double boiler with 2 to 3 inches of water. If you don’t have a double boiler you can use a medium sized saucepan and metal bowl. Place the metal bowl over the medium sized saucepan, making sure it doesn’t touch the water. Heat the water to boiling then reduce the heat to medium.
Melt butt and add the cream before adding the caramels. This helps prevent the caramel from sticking to the pan. Add the unwrapped caramels.
Stir until melted the mixture will be smooth and look just like you made it from scratch.
Add the coconut and almonds, stir until well mixed. The almonds are an extra little surprise in the middle. Remove from heat.
Using a cookie scoop, or spoon place a small scoop on top of each shortbread cookie. The sticky caramel helps adhere the macaroon filling to the cookie, and the macaroon keeps its shape.
Add the Chocolate Drizzle
You may choose to serve some of your Christmas cookies just as they are, the final layer is a simple chocolate drizzle.
2 cups belgian melting chocolate
Melt the chocolate in the double boiler, drizzle over top of the cookies.
While the chocolate is still warm, place a tiny bit of sea salt over the top.
Let me know what you think, a couple of these cookies didn’t make it to the freezer, but most of them are wrapped and placed in a plastic container waiting for Christmas.
Shortbread Macaroon Cookies
- ½ cup cornstarch
- ½ cup icing sugar
- 1 cup flour
- ¾ cup butter
- 5 tbsp butter
- 2 tbsp whipping cream or canned milk
- 50 caramels
- 5 cups coconut
- 1 cup almonds chopped coarsely
- 2 cups Belgian melting chocolate
- ½ tsp sea salt for sprinkling
Shortbread Cookie Bottom
- Sift together corn starch, icing sugar and flour.
- Add butter and mix until a soft dough forms.
- Roll into small 1/2 balls, place on parchment lined baking sheet. Press flat with the bottom of a glass.
- Bake at 325 until edges are slightly golden about 10-15 minutes.
Caramel Macaroon Filling
- Fill the bottom of a double boiler with 2 to 3 inches of water. Heat the water to boiling then reduce the heat to medium.
- Melt butter, and cream, add unwrapped caramels. Stir until melted.
- Add the coconut and chopped almonds, stir until well mixed. Remove from heat.
- Using a cookie scoop, place a small scoop on top of each shortbread. Let cool.
- Melt Belgian melting chocolate in a double boiler. Drizzle over cookie. Before the chocolate hardens sprinkle with a little sprinkling of sea salt. Place in fridge until solid.