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Shortbread Macaroon Cookies
These over the top special macaroon cookies feature a shortbread bottom, caramel macaroon filling, chocolate drizzle and just a touch of sea salt goodness.
or canned milk
Belgian melting chocolate
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.