If you are craving a cookie that perfectly balances rich caramel, toasty coconut, and indulgent chocolate, you have to try the Coconut Caramel Samoa Stuffed Cookies Recipe. This delightful treat captures all the irresistible flavors of the classic Samoa cookie but with a soft, gooey center that just melts in your mouth. Every bite is an adventure of texture and sweetness, making it an instant favorite for cookie lovers and caramel fanatics alike. Whether you’re baking for a special occasion or a cozy night in, this recipe promises to deliver something truly special.
Ingredients You’ll Need
Gathering the right ingredients for this Coconut Caramel Samoa Stuffed Cookies Recipe is simple, but each one plays a crucial role in creating that perfect taste and texture. From the luscious caramel to the deep cocoa powder, every element brings its own magic to the final cookie.
- Shredded coconut: Provides the classic chewy texture and tropical flavor essential for the cookie’s signature taste.
- Caramel: Gives the rich, sticky sweetness that makes each bite delightfully gooey inside.
- Butter (softened): Adds creaminess and helps create the tender crumb of the cookie dough.
- Sugar: Balances sweetness and contributes to the cookie’s golden edges.
- Brown sugar (packed): Imparts moisture and a subtle molasses flavor that deepens the cookie’s richness.
- Egg: Binds ingredients together and adds a little lift for softness.
- Vanilla extract: Enhances all the flavors with a warm, fragrant note.
- Cocoa powder: Brings a dark chocolate intensity to the dough that pairs perfectly with caramel.
- All-purpose flour: Provides structure without overpowering the other ingredients.
- Baking powder: Helps the cookies rise just enough for a light yet chewy texture.
- Chocolate chips: For drizzling on top, adding a glossy, rich finish and extra chocolate goodness.
How to Make Coconut Caramel Samoa Stuffed Cookies Recipe
Step 1: Prepare the Coconut Caramel Filling
Start by mixing the shredded coconut and caramel in a bowl until you get a sticky, well-combined mixture. This filling captures the essence of Samoas and will be the luscious surprise inside your cookies.
Step 2: Shape and Freeze the Filling
Scoop out small balls of the coconut-caramel mixture using a half-tablespoon measure. Place these on a tray lined with parchment and pop them into the freezer for about 30 minutes. Freezing makes the filling firm and easier to encase in cookie dough later.
Step 3: Preheat Your Oven
Set your oven to 350°F (175°C) so it’s perfectly heated once your cookies are ready to bake.
Step 4: Cream Butter and Sugars
In a large mixing bowl, combine the softened butter, sugar, and brown sugar. Beat these together until the mixture turns light and fluffy. This step adds air into your dough and ensures soft cookies.
Step 5: Add Egg and Vanilla
Mix in the egg and vanilla extract until your batter looks smooth. These ingredients add flavor depth and help bind everything together.
Step 6: Incorporate Dry Ingredients
Gradually add the cocoa powder, all-purpose flour, and baking powder into your wet mixture. Stir until you have a smooth, consistent dough that’s ready to hold that special filling.
Step 7: Assemble Cookies
Take about two tablespoons of cookie dough and flatten it slightly in your hand. Place one of the frozen coconut caramel balls in the center, then carefully wrap the dough around it, sealing the filling inside completely. This ensures every cookie has a gooey caramel surprise inside.
Step 8: Shape and Bake
Arrange the stuffed dough balls on a baking sheet lined with parchment paper. Press each ball down gently to flatten a little, then slide the sheet into your preheated oven. Bake for 15 minutes until the cookies are set but still soft.
Step 9: Cool and Melt Chocolate
Allow the cookies to cool on the baking sheet. In the meantime, melt the chocolate chips in a microwave-safe bowl using 30-second bursts, stirring well in between, until the chocolate is silky and smooth.
Step 10: Drizzle and Serve
Using a spoon or a piping bag, drizzle the melted chocolate over the cooled cookies. Let the chocolate harden before serving to give your Coconut Caramel Samoa Stuffed Cookies Recipe that gorgeous classy finish.
How to Serve Coconut Caramel Samoa Stuffed Cookies Recipe
Garnishes
A sprinkle of toasted coconut or a light dusting of powdered sugar adds visual appeal and an extra layer of texture to these cookies. You can also top with small sea salt flakes to enhance the caramel flavor remarkably.
Side Dishes
This cookie pairs beautifully with a cold glass of milk or a steaming cup of freshly brewed coffee. For a festive touch, enjoy alongside vanilla or caramel ice cream to complement the warm, sweet flavors.
Creative Ways to Present
Try stacking a few as a dessert tower for a party platter, or individually wrap them in clear bags tied with colorful ribbons for sweet gifts. You can also place them in a bowl nested on a bed of shredded coconut for a fun beachy display.
Make Ahead and Storage
Storing Leftovers
Store your Coconut Caramel Samoa Stuffed Cookies Recipe in an airtight container at room temperature for up to 4 days. This keeps the cookies soft with that perfect gooey caramel center.
Freezing
You can freeze these cookies by placing them in a single layer on a baking sheet to freeze initially, then transferring to a freezer-safe container. They keep well for up to 2 months, so you can enjoy this treat any time.
Reheating
Warm your cookies gently in the microwave for about 10-15 seconds to bring back that fresh-baked softness and melty chocolate drizzle. Avoid overheating to keep the gooey caramel just right.
FAQs
Can I use store-bought caramel sauce for the filling?
Absolutely! Using good-quality store-bought caramel sauce works well and saves time. Just make sure it’s thick enough to hold together with the shredded coconut.
What type of coconut is best for these cookies?
Sweetened shredded coconut works best because it adds a little extra sweetness and moisture that enhances the cookie’s flavor and texture.
Can I make these cookies dairy-free?
Yes, you can substitute the butter with a vegan butter alternative, and use dairy-free chocolate chips. Just ensure your caramel is dairy-free or use a vegan caramel substitute.
Why should I freeze the coconut-caramel balls before baking?
Freezing them helps the filling stay solid and prevents it from melting out during baking, ensuring every cookie keeps its gooey center beautifully intact.
How long do these cookies keep fresh?
When stored properly in an airtight container, these cookies stay fresh for about 4 days at room temperature or up to a week in the refrigerator.
Final Thoughts
Whipping up the Coconut Caramel Samoa Stuffed Cookies Recipe is like giving yourself a sweet, warm hug on any day. The comforting blend of caramel, coconut, and chocolate is guaranteed to bring smiles and maybe even some happy, satisfied sighs. So go ahead, give this recipe a try—you might just find your new favorite cookie that everyone will ask for again and again!
Print
Coconut Caramel Samoa Stuffed Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Coconut Caramel Samoa Stuffed Cookie Recipe combines rich cocoa cookie dough with a luscious coconut caramel filling, topped with a drizzle of melted chocolate. Inspired by the classic Samoa cookie, this recipe offers a delightful chewy and gooey treat perfect for cookie lovers looking for a homemade, indulgent dessert.
Ingredients
For the Coconut Caramel Filling
- 1 cup shredded coconut
- 1/3 cup caramel
For the Cookie Dough
- 1 stick butter, softened
- 1/4 cup sugar
- 3/4 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup chocolate chips (for drizzling)
Instructions
- Prepare the Coconut Caramel Filling: In a mixing bowl, stir together the shredded coconut and caramel until well combined and sticky, creating a cohesive filling mixture.
- Shape and Freeze the Filling: Using a half-tablespoon measure, scoop small balls of the coconut caramel mixture, place them on a tray or sheet, and freeze for 30 minutes to allow them to firm up, making them easier to enclose in the dough.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking once the cookies are assembled.
- Cream Butter and Sugars: In another bowl, cream together the softened butter, sugar, and brown sugar until the mixture becomes light and fluffy, providing a smooth base for the dough.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter-sugar mixture until fully incorporated and smooth.
- Add Dry Ingredients: Gradually add the cocoa powder, all-purpose flour, and baking powder to the wet mixture, stirring gently until a smooth and cohesive dough forms.
- Assemble Cookies: Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Place a frozen coconut-caramel ball in the center, then wrap the dough fully around it, sealing the filling inside to prevent leakage during baking.
- Shape and Bake: Place the stuffed cookie dough balls on a baking sheet lined with parchment paper and slightly flatten each ball. Bake in the preheated oven for 15 minutes, or until the cookies are set and cooked through.
- Cool and Melt Chocolate: Allow the cookies to cool directly on the baking sheet. Meanwhile, melt the chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring between each, until smooth and completely melted.
- Drizzle & Serve: Drizzle the melted chocolate over the cooled cookies evenly. Allow the chocolate to set before serving for a decorative and tasty finish.
Notes
- Freezing the coconut caramel filling balls helps maintain the shape and prevents the filling from leaking during baking.
- Make sure the butter is softened to room temperature for easier creaming with the sugars.
- You can substitute caramel with dulce de leche for a slightly different flavor.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- If preferred, drizzle chocolate before the cookies completely cool for a more melty effect, but allow the chocolate to set before serving.
