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.

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.

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.

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.

Easy Coconut Caramel Samoa Stuffed Cookie Recipe

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

Units Scale

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

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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