If you crave the flavors of a classic Girl Scout Samoa cookie but wish for an irresistibly gooey center, these Coconut Caramel Stuffed Samoa Cookies have your name written all over them! Picture a rich chocolate cookie stuffed with fudgy coconut-caramel, finished with a decadent chocolate drizzle. Every bite is pure magic—chewy, melty, sweet, and just a bit nostalgic.
Why You’ll Love This Recipe
- Ultimate Samoa Satisfaction: Every cookie captures all the iconic Samoa flavors—creamy caramel, toasted coconut, rich chocolate—in one dreamy bite.
- Simple, No-Fuss Ingredients: Everything you need is right in your pantry and fridge, so you can whip these up on a whim.
- Easy to Make, Impossible to Mess Up: This recipe is straightforward for all baking levels, yielding bakery-quality cookies with hardly any fuss.
- Perfect for Sharing (or Not!): These Coconut Caramel Stuffed Samoa Cookies disappear fast at parties, bake sales, or afternoon coffee breaks, but they’re just as amazing fresh out of the oven for you alone.
Ingredients You’ll Need
The beauty of Coconut Caramel Stuffed Samoa Cookies is in their simplicity—each ingredient has a job to do, from lending fudgy richness to creating the signature caramel-coconut filling. Let’s walk through the essentials that build flavor, chew, and that gorgeous gooey bite!
- Butter: Classic richness and the key to a tender, flavorful cookie dough base.
- Sugar & Brown Sugar: This dynamic duo sweetens the dough; brown sugar adds extra moisture and caramel notes.
- Egg: Binds everything together and adds a lovely chewiness.
- Vanilla: Rounds out the flavors and enhances the chocolate and caramel layers.
- Cocoa Powder: Delivers the chocolatey punch we adore in every Samoa-inspired treat.
- Flour: The backbone for structure, holding those luscious fillings inside.
- Baking Powder: Lends just enough lift and keeps the cookies soft instead of dense.
- Chocolate Chips: For the divine drizzle and a double hit of chocolate decadence.
- Shredded Coconut: The essential chewy, toasty bite you expect in any Samoa creation.
- Caramel: Melts into the coconut for a dreamy, gooey filling that oozes with every bite.
Variations
The best part about these Coconut Caramel Stuffed Samoa Cookies? They’re super flexible! Feel free to tailor the recipe to fit your cravings, pantry odds-and-ends, or dietary needs—these cookies play well with all sorts of tweaks.
- Make It Gluten-Free: Swap in your favorite 1:1 gluten-free flour blend for a treat everyone can enjoy.
- Go Dairy-Free: Use plant-based butter and dairy-free chocolate chips—the coconut-caramel center is already naturally dairy-free!
- Add a Nutty Twist: Sprinkle finely chopped pecans or toasted almonds into the filling for even more texture and flavor.
- Salted Caramel Dream: Use salted caramel in the filling, or sprinkle flaky salt over the cookies before the final chocolate drizzle.
How to Make Coconut Caramel Stuffed Samoa Cookies
Step 1: Make the Caramel Coconut Filling
Add the shredded coconut and caramel to a mixing bowl. Stir until every strand of coconut is coated in luscious caramel. Once mixed, use a half-tablespoon measure to scoop out little balls and drop them onto a lined baking sheet. Pop them into the freezer for 30 minutes—this will help the centers hold their shape while you stuff the cookies.
Step 2: Mix the Cookie Dough
While your coconut balls chill, cream together the butter, sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla for a smooth mixture. Now, sift in the cocoa powder, flour, and baking powder. Stir until just combined—don’t overmix! Your dough will be soft, rich, and ready for stuffing.
Step 3: Stuff and Shape the Cookies
Scoop out a ball of dough (about two tablespoons worth), flatten it in your palm, then place a chilled coconut-caramel ball in the center. Gently wrap the dough around the filling, sealing it in and rolling between your hands to form a ball. Set each on your baking tray and press down just a little to flatten for even baking.
Step 4: Bake and Finish with Chocolate Drizzle
Bake the cookies at 350°F for about 15 minutes—the edges will set, but the centers should stay soft and gooey. Let them cool while you melt the chocolate chips in the microwave (30-second bursts, stirring in between). Finally, drizzle that molten chocolate lavishly over your cooled cookies, channeling all your inner pastry chef flair!
Pro Tips for Making Coconut Caramel Stuffed Samoa Cookies
- Chill the Filling Thoroughly: Freezing those coconut-caramel balls helps them stay intact and perfectly gooey after baking—don’t skip this step!
- Don’t Overbake: Pull the cookies as soon as the edges set but the centers still look a touch soft—they’ll finish firming up as they cool and retain that signature fudgy texture.
- For Extra Toasty Coconut: If you love a deeper coconut flavor, briefly toast your shredded coconut before mixing with caramel for even more Samoas authenticity.
- Neat Drizzle Trick: Use a fork or a piping bag to create beautiful zigzags of melted chocolate—your Coconut Caramel Stuffed Samoa Cookies will look just as good as any bakery treat!
How to Serve Coconut Caramel Stuffed Samoa Cookies
Garnishes
For a picture-perfect finish, sprinkle a tiny pinch of coarse sea salt, extra toasted coconut, or even a few mini chocolate chips on top while the drizzle is still melty. These little touches add color and a delightful layer of flavor, making each cookie feel totally special.
Side Dishes
Coconut Caramel Stuffed Samoa Cookies are the ultimate indulgence with your favorite cup of coffee, chai, or cold brew. For party platters, tuck them alongside fresh fruit or a scoop of vanilla ice cream to make the chocolate and caramel layers pop.
Creative Ways to Present
Channel the Girl Scout spirit by packing these cookies in a cute craft box tied with twine or stacking them in glass jars for edible gifting. For a fun twist at gatherings, turn them into mini ice cream sandwiches or crumble over parfaits for crowd-wowing dessert cups.
Make Ahead and Storage
Storing Leftovers
Simply store any leftover Coconut Caramel Stuffed Samoa Cookies in an airtight container at room temperature—they’ll stay soft, rich, and perfectly chewy for up to four days. If your kitchen is extra warm, pop the container in the fridge to keep that gooey filling just right.
Freezing
These cookies freeze beautifully! Arrange cooled cookies in a single layer on a tray, then transfer to a freezer bag once solid. They’ll keep for up to two months—just thaw at room temperature before enjoying, and they’ll taste as fresh as the day you baked them.
Reheating
If you want that melty center again, warm a cookie in the microwave for about 10–15 seconds. It’ll be just like freshly baked, with gooey caramel and toasty coconut peeking out of every bite.
FAQs
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Do I need to toast the coconut for Coconut Caramel Stuffed Samoa Cookies?
Toasting your coconut is completely optional! The cookies are delicious either way. If you want a deeper, almost nutty coconut flavor (just like classic Samoas), simply spread the coconut on a baking sheet and toast at 350°F for about 5 minutes, stirring once.
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Can I use homemade caramel instead of store-bought?
Absolutely! Both homemade and store-bought soft caramel work beautifully in this recipe. If your caramel is a bit stiff, warm it gently so it mixes smoothly into the coconut.
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How do I keep the filling from leaking out?
Chilling the coconut-caramel balls before stuffing is key. Also, make sure the cookie dough fully wraps around the filling with no gaps or cracks. Press the seams firmly and roll into a smooth ball for best results.
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Can I double the recipe for a crowd?
Yes! This recipe doubles like a dream—just use two baking sheets if needed, and rotate their positions halfway through baking for even results. You’ll have plenty of Coconut Caramel Stuffed Samoa Cookies to share (or hoard…no judgment!).
Final Thoughts
If you’re a Samoa lover, these Coconut Caramel Stuffed Samoa Cookies are your next must-bake treat. They’re wonderfully gooey, totally decadent, and so easy to make. Give them a try—they might just become the most requested cookie in your kitchen!
Print
Coconut Caramel Stuffed Samoa Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Easy Coconut Caramel Samoa Stuffed Cookies that are a delightful twist on the classic Samoa flavor. These cookies are filled with a gooey caramel and coconut center, enveloped in a rich chocolate cookie dough, and drizzled with more chocolate on top.
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
- 1 cup Chocolate Chips
Instructions
- Prepare the Coconut Caramel Filling: In a bowl, mix together shredded coconut and caramel. Stir well.
- Form Coconut Balls: Use a half tablespoon to scoop out small balls of the coconut mixture and place them on a baking sheet. Freeze for 30 minutes.
- Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit.
- Make the Cookie Dough: In a separate bowl, cream together butter, sugar, and brown sugar. Mix in the egg and vanilla. Add cocoa powder, flour, and baking powder. Combine everything well.
- Assemble the Cookies: Take a ball of cookie dough, flatten it in your hand, place a coconut ball in the center, and wrap the dough around it. Flatten slightly and place on a baking sheet.
- Bake: Bake the cookies for about 15 minutes until set.
- Prepare the Chocolate Drizzle: While the cookies cool, melt chocolate chips in the microwave in 30-second intervals.
- Drizzle and Serve: Drizzle the melted chocolate over the cooled cookies. Serve and enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
