Coconut Caramel Samoa Stuffed Cookies Recipe

If you are a fan of the irresistible combination of rich chocolate, gooey caramel, and toasted coconut, then you will absolutely adore this Coconut Caramel Samoa Stuffed Cookies Recipe. These show-stopping treats capture all the magic of your favorite Samoa candy bar in a soft, chewy cookie form stuffed with a luscious coconut-caramel center. Perfect for sharing with friends or indulging in a cozy moment at home, this recipe brings together simple ingredients and straightforward steps to create a delightful dessert that tastes like a little slice of heaven in every bite.

Ingredients You’ll Need

Getting these cookies just right starts with a handful of everyday ingredients that come together beautifully to build layers of flavor and texture. Each one is essential, whether it’s for the rich dough or the luscious filling.

• 1 cup shredded coconut: Provides that classic toasty, chewy coconut texture key to the filling.
• 1/3 cup caramel: Ensures a sticky, sweet center that melts in your mouth.
• 1 stick butter (softened): Adds richness and tenderness to the cookie dough.
• 1/4 cup sugar: Balances sweetness and helps with browning.
• 3/4 cup brown sugar, packed: Brings deep molasses notes and moistness to the cookies.
• 1 egg: Binds the dough and gives structure.
• 1 teaspoon vanilla extract: Enhances all the other flavors with warm aromatic notes.
• 1/2 cup cocoa powder: Adds rich chocolate flavor and color.
• 1 1/4 cup all-purpose flour: Provides the base for a soft but sturdy cookie.
• 1/2 teaspoon baking powder: Helps give the cookies a tender lift without puffing too much.
• 1 cup chocolate chips: For melting and drizzling on top, adding a luscious finishing touch.

How to Make Coconut Caramel Samoa Stuffed Cookies Recipe

Step 1: Prepare the Coconut Caramel Filling

Start by combining the shredded coconut and caramel in a bowl, mixing until the mixture is sticky and evenly combined. This luscious and gooey filling is the heart of the cookie and delivers that signature Samoa flavor we love.

Step 2: Shape and Freeze the Filling

Using a half-tablespoon measure, scoop out small balls of the coconut-caramel mixture. Placing them on a tray, pop them into the freezer for about 30 minutes so they firm up nicely, making it easier to encase them in the cookie dough later.

Step 3: Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature as you finish assembling your delicious cookies.

Step 4: Cream Butter and Sugars

In a separate bowl, cream together the softened butter, sugar, and brown sugar until the mixture becomes light and fluffy. This step is crucial as it creates a tender crumb and a sweet backbone for your cookie dough.

Step 5: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated, providing moisture and enhancing the rich flavors in every bite.

Step 6: Add Dry Ingredients

Sift together the cocoa powder, flour, and baking powder, then gradually stir these into your wet mixture until a smooth, chocolatey dough forms. This dough will be soft but manageable, perfect for wrapping around your filling.

Step 7: Assemble Cookies

Scoop about 2 tablespoons of cookie dough and gently flatten it in the palm of your hand. Take a frozen coconut-caramel ball and place it in the center. Carefully wrap the dough all around the filling, sealing it completely to create a stuffed cookie ready for baking.

Step 8: Shape and Bake

Place the stuffed dough balls onto a parchment-lined baking sheet, slightly flatten each one, then bake for 15 minutes or until they are set but still soft in the center. The aroma at this point will fill your kitchen with warm chocolate and coconut scents that are impossible to resist.

Step 9: Cool and Melt Chocolate

Let the cookies cool right on the baking sheet. While cooling, melt the chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each to prevent burning and to get a smooth, glossy drizzle.

Step 10: Drizzle & Serve

Once the cookies have cooled, drizzle the melted chocolate generously over the tops. Let the chocolate firm up at room temperature, then dive in and enjoy the perfect balance of textures and flavors in your Coconut Caramel Samoa Stuffed Cookies Recipe.

How to Serve Coconut Caramel Samoa Stuffed Cookies Recipe

Garnishes

Enhance your cookies by sprinkling a few extra toasted coconut flakes or a pinch of flaky sea salt over the chocolate drizzle. These simple touches elevate the look and add delightful pops of flavor with every bite.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a rich cup of coffee or hot chocolate. The creamy beverages balance the sweetness and add a comforting dimension to your treat time.

Creamative Ways to Present

For a fun twist, place your Coconut Caramel Samoa Stuffed Cookies Recipe onto a decorative platter layered with banana leaves or parchment paper and surround them with fresh fruit slices like strawberries or kiwi for a playful tropical vibe.

Make Ahead and Storage

Storing Leftovers

Place your leftover cookies in an airtight container at room temperature for up to 4 days. This keeps them soft while preserving that dazzling gooey coconut-caramel filling each time you enjoy them.

Freezing

You can freeze baked, cooled cookies by wrapping them individually in plastic wrap and placing them in a sealed freezer bag for up to 3 months. Defrost at room temperature when ready to savor the same comforting flavors as fresh-baked.

Reheating

To bring back the warmth and gooey texture, reheat cookies in the microwave in 10-second bursts just until the chocolate softens and the filling feels melty again. Avoid overheating to maintain the perfect texture.

FAQs

Can I substitute the caramel with homemade caramel sauce?

Absolutely! Homemade caramel sauce will add a personal touch and lets you control the sweetness and texture, making your Coconut Caramel Samoa Stuffed Cookies Recipe even more special.

Is there a way to make these cookies gluten-free?

You can use a gluten-free all-purpose flour blend instead of regular flour. Just be sure it includes xanthan gum or similar for structure, so your cookies hold together nicely.

Can these cookies be made dairy-free?

Yes! Swap the butter for a vegan margarine or coconut oil, and choose dairy-free chocolate chips. These tweaks still deliver on flavor without compromising the gooey center.

How do I prevent the caramel from leaking out during baking?

Freezing the coconut-caramel balls before wrapping them in dough is key. Make sure the dough completely seals the filling to keep that delicious center safely inside while baking.

Can I double the recipe for a larger batch?

Definitely! This Coconut Caramel Samoa Stuffed Cookies Recipe scales well, so double or even triple the ingredients for a crowd-pleasing cookie batch without any fuss.

Final Thoughts

There is something truly magical about biting into a warm cookie packed with sticky caramel and toasted coconut, all wrapped in rich chocolate dough. This Coconut Caramel Samoa Stuffed Cookies Recipe is a joyful celebration of flavors that’s surprisingly simple to make but sure to impress any sweet tooth. Go ahead and give it a try—you might just discover your new favorite cookie for every occasion.

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