One of the crowd favorites at our pop up shops is this Samoa Crumble! Don’t ask me why — except — ask me why, because I am going to tell you. I think it might just be the crunchy coconut specks, or the chocolate sprinkles, or both worlds coming together and creating a party in your mouth! It really is just that amazing. This crumble is the star of the show in more than just our Samoa macarons, but also in our Cadbury Egg Macs, our Salted Caramel Macs, Chocolate Pecan Pie Macs, our Coconut Cream Pie Macs and so many others. Not only cute, but versatile.
Our Cadbury Egg Macarons look so good with our homemade cream sauce and this spectacular crumble.
- ½ cups granulated sugar
- 1 ½ Tbsp. brown sugar
- ¾ cup cake flour
- ½ tsp. baking powder
- 2 Tbsp. toasted coconut
- 2 tbsp. chocolate sprinkles
- 1 Tbsp. clear vanilla
- ¼ cup grapeseed oil or vegetable oil
- Preparation: Line a half-size sheet rimmed sheet pan with parchment paper, or silpat mat. I buy my parchment paper in packs, from Orson Gygi, where we also bought the coconut flakes. They are one of my favorite shops. They have graciously given us a discount code of sweetmac for 10% off your purchase.
- Heat oven to 300 degrees Farenheit.
- Combine sugars, flour, baking powder, salt, chocolate sprinkles and toasted coconut in stand mixer. On low speed, and using the paddle beater, mix until well combined.
- Add the oil and vanilla and use paddle beater to distribute. The wet ingredients will act like glue to help the dry ingredients form small clusters. Continue paddling until that happens.
- Spread clusters on parchment paper, or silpat lined sheet pan. Bake for 20 minutes, breaking up the crumbles occasionally. The crumbs should still be slightly moist to the touch. They will harden as they cool.
- Let the crumbs cool completely before using in a recipe.
This is what our crumble looks like when its done mixing and before baking: