Shortbread Macaroon Cookies
These over the top special macaroon cookies feature a shortbread base, caramel coconut macaroon filling, chocolate drizzle, and just a touch of sea salt goodness.
Servings 36 Cookies
Ingredients
Shortbread Base
- ½ cup cornstarch
- ½ cup icing sugar
- 1 cup all-purpose flour
- ¾ cup butter softened
Macaroon Filling
- 5 tbsp butter
- 2 tbsp heavy cream
- 50 caramels
- 5 cups shredded coconut
- 1 cup almonds chopped coarsely
Chocolate Drizzle
- 2 cups Belgian melting chocolate
- sea salt for sprinkling
Instructions
Shortbread Layer
- Sift together the cornstarch, icing sugar, and all purpose flour.
- Add the softened 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.
- Preheat the oven to 325°F and line two cookie sheets with parchment paper. Roll the dough into small 1/2-inch balls and place them on the prepared cookie sheets. Press flat with the bottom of a glass or the flat palm of your hand.
- Bake at 325°F until the edges are slightly golden, about 15 minutes. Let cool.
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 the butter and add the cream, then add the unwrapped caramels. Stir until melted and smooth.
- Add the shredded coconut and chopped almonds. Stir until well mixed, then remove from the heat.
- Using a cookie scoop or spoon, place a small scoop of the caramel macaroon filling on top of each shortbread cookie. Let cool.
Chocolate Topping
- Melt the Belgian melting chocolate in a double boiler, or in the microwave in 20-second intervals, stirring after each interval until smooth.
- Drizzle the melted chocolate over the cookies. While the chocolate is still warm, sprinkle a little sea salt over the top.
Notes
- If the shortbread dough is crumbly, add another tablespoon or two of butter until it gathers into a dough.
- Whipping cream can be replaced with canned milk.
- Once completely cooled, store the cookies in an airtight container. They can also be wrapped well and frozen for Christmas.