Description
This Easy Coconut Caramel Samoa Stuffed Cookie recipe features a rich, chewy cookie dough enveloping a luscious coconut caramel filling, inspired by the beloved Samoa cookie flavors. The cookies are baked to perfection and topped with a smooth chocolate drizzle, offering an irresistible treat combining sweet caramel, coconut, and chocolate in every bite.
Ingredients
Scale
Coconut Caramel Filling
- 1 cup shredded coconut
- 1/3 cup caramel
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
Topping
- 1 cup chocolate chips
Instructions
- Prepare the Coconut Caramel Filling: In a mixing bowl, stir together the shredded coconut and caramel until well combined and sticky to create the filling mixture.
- Shape and Freeze the Filling: Using a half-tablespoon measure, scoop out small balls of the coconut caramel mixture. Place them on a tray or sheet and freeze for 30 minutes to firm up, making them easier to enclose in the cookie dough.
- Preheat the Oven: Preheat your oven to 350°F (175°C) so it is ready once the dough is assembled and the cookies are prepared for baking.
- Cream Butter and Sugars: In a separate bowl, cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, ensuring the dough will be tender and flavorful.
- Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing thoroughly to combine all the wet ingredients evenly.
- Add Dry Ingredients: Gradually add the cocoa powder, all-purpose flour, and baking powder to the wet mixture, stirring until a smooth, consistent cookie dough forms with no lumps.
- Assemble Cookies: Scoop about 2 tablespoons of the cookie dough and flatten it in your hand. Place one frozen coconut caramel filling ball in the center, then wrap the dough completely around the filling, sealing it inside securely to prevent leakage during baking.
- Shape and Bake: Arrange the cookie dough balls on a baking sheet lined with parchment paper. Slightly flatten each ball with your hand or the back of a spoon. Bake in the preheated oven for 15 minutes or until the cookies are set but still soft in the center.
- Cool and Melt Chocolate: Let the cookies cool on the baking sheet to firm up. Meanwhile, melt the chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring well in between until the chocolate is smooth and fully melted.
- Drizzle & Serve: Drizzle the melted chocolate generously over the cooled cookies. Allow the chocolate to set completely before serving to enjoy the full coconut caramel and chocolate combination in every bite.
Notes
- Freezing the coconut caramel filling balls helps maintain the shape and prevents the filling from leaking out during baking.
- Be sure to seal the cookie dough around the filling tightly to avoid caramel oozing out.
- You can use store-bought caramel sauce or homemade caramel for the filling.
- For a richer chocolate flavor, use high-quality cocoa powder and chocolate chips.
- Let the chocolate drizzle set completely before stacking or storing the cookies to prevent smudging.
