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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. 
Shortbread Base
Macaroon Filling
Chocolate Drizzle
Caramel Macaroon Filling
  1. 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.
  2. Melt butter, and cream, add unwrapped caramels. Stir until melted.
  3. Add the coconut and chopped almonds, stir until well mixed. Remove from heat.
  4. Using a cookie scoop, place a small scoop on top of each shortbread. Let cool.
  5. 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.