
Ready for a cookie that takes every ounce of your willpower not to eat straight off the cooling rack? These Easy Coconut Caramel Samoa Stuffed Cookies are a nod to the iconic Girl Scout Samoas, but with a twist that puts gooey coconut caramel right inside the cookie instead of just on top. Ridiculously easy to prepare, this recipe is tailor-made for those whirlwind weeknights when you crave decadence but don’t have all evening to fuss in the kitchen. Each bite is a little adventure: chewy, chocolaty cookies with a hidden caramel coconut surprise, all finished with a luscious drizzle of melted chocolate. If you’re looking for something that’s both special and seriously doable, this is your new favorite dessert.
Why You’ll Love This Recipe
- Speedy Treat: From start to finish, you’ll have an irresistible batch of cookies in under half an hour—perfect for last-minute sweet cravings or unexpected guests.
- Minimal Fuss: No fancy equipment, no chilling overnight—just mix, stuff, bake, and enjoy. Frozen coconut centers are the trick for easy handling!
- Unbeatable Flavor Combo: If you adore Samoas, brace yourself. The classic flavors—rich chocolate, buttery cookie, gooey caramel, and toasty coconut—are present and accounted for.
- Crowd-Pleaser: These are guaranteed to spark wide eyes and big smiles; they look and taste like you spent hours but require very little effort.
- Customizable: Whether you want more chocolate, prefer white chocolate, or need gluten-free, it’s easy to adjust.
Ingredients You’ll Need
- Butter
The base of any great cookie, butter brings richness and makes the dough soft and melt-in-your-mouth tender. - Granulated and Brown Sugar
The perfect balance! Granulated sugar for crunch, brown sugar for chewiness and a deeper, caramel flavor. - Egg
Essential for structure and moisture—don’t skip it! - Vanilla Extract
Adds warmth and flatters all the other flavors. - Cocoa Powder
Gives these cookies an irresistible, double-chocolate punch. Use your favorite dark cocoa if you want them extra intense. - Flour
Regular all-purpose flour works best, but feel free to swap with gluten-free blends if needed. - Baking Powder
Provides lift for a satisfyingly thick, soft cookie. - Chocolate Chips
Melted for drizzling; stick with semisweet or milk, or even swap in white chocolate for a sweeter finish. - Shredded Coconut
Sweetened or unsweetened both work! Toast it quickly for even more flavor. - Caramel
Store-bought or homemade, it melds with coconut for that signature Samoa magic.
Tip: Freeze the coconut-caramel balls first—this makes assembling the cookies much easier and keeps the middle perfectly gooey when baked!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- White Chocolate Drizzle: Substitute white chocolate chips for a striking (and delicious!) finish.
- Nutty Crunch: Mix a handful of chopped pecans or macadamia nuts into the cookie dough or coconut mix.
- Gluten-Free: Use your favorite gluten-free flour blend (make sure it’s meant for 1:1 substitution).
- Extra Caramel: Swirl a little extra caramel into the cookie dough itself or over the top once baked.
- Salted Finish: Sprinkle a pinch of flaky sea salt over the melted chocolate—trust me, it’s magical.
How to Make Easy Coconut Caramel Samoa Stuffed Cookies
Step 1: Make the Coconut Caramel Filling
Combine shredded coconut and caramel in a bowl, mixing until everything is coated and combined. Scoop little balls (about half a tablespoon each) onto a sheet and freeze for 30 minutes. This makes them much easier to stuff into cookie dough later.
Step 2: Prepare the Cookie Dough
While the coconut balls are freezing, cream together butter, granulated sugar, and brown sugar in a mixing bowl until fluffy and pale. Add the egg and vanilla, blending until just combined.
Step 3: Add Dry Ingredients
Mix in the cocoa powder, flour, and baking powder until a soft dough forms. If the dough is a bit sticky, don’t worry—it’ll hold together.
Step 4: Assemble the Cookies
Scoop out a ball of dough, flatten it in your palm, and place a frozen coconut-caramel ball in the center. Wrap the dough around the filling and roll gently to seal. Place on a baking sheet and press lightly to flatten.
Step 5: Bake
Bake at 350°F for about 15 minutes. The cookies should be just set—the centers will finish setting as they cool.
Step 6: Finishing Touch
As the cookies cool, melt the chocolate chips in the microwave in short bursts (30 seconds at a time). Drizzle generously over the cooled cookies (use a fork for dramatic stripes), then let the chocolate set before serving.
Pro Tips for Making the Recipe
- Don’t Skip Freezing the Filling: A little patience here guarantees perfectly gooey centers that don’t run out while baking.
- Don’t Over-Bake: The cookies will look slightly underdone when you take them out—that’s what gives them their fudgy texture.
- Room-Temperature Ingredients: For best mixing, use room-temp butter and egg.
- Clean Hands for Stuffing: Slightly damp hands make it much easier to shape the dough without sticking.
- Cooling Time: Let the cookies cool fully so the drizzle sets—if you can wait that long!
How to Serve
Serve these cookies just as they are, or make them the star of a dessert platter. If feeling fancy, add a little scoop of vanilla or coconut ice cream alongside. Pair with hot coffee, strong black tea, or a tall glass of cold milk. They’re ideal for parties, after-dinner treats, or just a cozy night in.
Make Ahead and Storage
Storing Leftovers
Store the cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy—if they last that long!
Freezing
Both unbaked, stuffed cookie balls and baked cookies freeze beautifully. For unbaked cookies, freeze on a baking sheet before transferring to a freezer bag—bake from frozen, adding 1–2 minutes to baking time. For baked cookies, simply thaw at room temperature.
Reheating
If you prefer your cookies warm, a quick 10-second zap in the microwave brings back all the gooeyness.
FAQs
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Can I use store-bought caramel sauce for the filling?
Absolutely! Any thick store-bought caramel works fine for combining with the shredded coconut. If it’s a bit runny, just mix in a little extra coconut until you have a scoopable texture.
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Is it possible to make the dough ahead of time?
Yes, you can mix up the dough and chill it tightly wrapped in the fridge for up to 48 hours. You can also keep the coconut-caramel balls frozen in advance, so assembling later is a breeze.
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What’s the best way to drizzle the chocolate?
A simple fork works perfectly for drizzling, but if you want neater stripes, transfer the melted chocolate to a small zip-top bag, snip a tiny corner, and pipe lines back and forth over the cookies.
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Can I use unsweetened coconut instead of sweetened?
Yes, unsweetened shredded coconut works well, especially if you’d like a slightly less sweet cookie. It also toasts beautifully if you want a bit more texture.
Final Thoughts
There’s something so special about biting into a cookie and discovering a soft, decadent center bursting with coconut and caramel. These Easy Coconut Caramel Samoa Stuffed Cookies offer that perfect dessert magic—fancy enough for celebrations, yet so straightforward you’ll want to whip them up whenever the urge strikes. Happy baking and enjoy every gooey-chocolaty bite!
PrintEasy Coconut Caramel Samoa Stuffed Cookie Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12–15 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Easy Coconut Caramel Samoa Stuffed Cookies are inspired by the famous Girl Scout Samoa cookie, featuring a delicious chocolate cookie base stuffed with a gooey mixture of caramel and shredded coconut, then finished with a drizzle of melted chocolate. Perfect for satisfying your sweet tooth, these cookies are both decadent and simple to make in under 30 minutes.
Ingredients
For the Coconut Caramel Filling
- 1 cup shredded coconut
- 1/3 cup caramel
For the Cookie Dough
- 1 stick butter
- 1/4 cup sugar
- 3/4 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup cocoa powder
- 1 1/4 cup flour
- 1/2 teaspoon baking powder
For the Topping
- 1 cup chocolate chips
Instructions
- Prepare the Coconut Caramel Filling: In a bowl, mix together the shredded coconut and caramel until fully combined. Use a half tablespoon to scoop out little balls of the mixture and place them on a sheet. Freeze for 30 minutes to firm up.
- Preheat the Oven: While the coconut balls are chilling, preheat your oven to 350°F (175°C).
- Cream the Butters and Sugars: In another bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla until well incorporated.
- Combine Dry Ingredients: Add cocoa powder, flour, and baking powder to the wet mixture. Mix until a soft dough forms.
- Stuff the Cookies: Take a scoop of cookie dough and flatten it in your hand. Place a frozen coconut caramel ball in the center and wrap the dough around it, sealing the edges. Place onto a baking sheet, pressing down slightly to flatten.
- Bake: Bake for about 15 minutes or until the cookies are set. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Melt Chocolate: While cookies cool, place chocolate chips in a microwave-safe bowl and melt in 30-second increments, stirring until smooth.
- Drizzle and Serve: Drizzle the melted chocolate over the cooled cookies. Let the chocolate set, then serve and enjoy!
Notes
- Make sure the coconut caramel balls are well chilled before wrapping with dough for easier handling.
- You can use store-bought soft caramel candies, melted, for the caramel component.
- Allow cookies to fully cool before drizzling with chocolate so it sets nicely.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 19g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 22mg