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
Scale
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.
