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Easy Coconut Caramel Samoa Stuffed Cookie Recipe

Easy Coconut Caramel Samoa Stuffed Cookie Recipe

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Picture this: A tender chocolate cookie with a gooey center of coconut and caramel, drizzled with luscious melted chocolate. If you’ve ever dreamed of turning your favorite Girl Scout Samoas into a must-have cookie you can actually whip up at home—pretty much any night of the week—this recipe is your new go-to. These cookies come together so quickly and easily, they practically beg to be made on a busy weeknight (bake sale panic = solved). Each bite is all about classic Samoa flavors elevated to cookie form—crisp edges, soft middles, sweet coconut, gooey caramel, and plenty of chocolate.

Why You’ll Love This Recipe

  • Super Quick to Make: You’re looking at about 25 minutes from start to finish—yes, including stuffing and drizzling!
  • Simple Ingredients, Maximum Flavor: Pantry staples and one trip to the baking aisle are all it takes.
  • Stuffed Cookie Magic: The hidden caramel-coconut core is a fun surprise in every bite.
  • Endlessly Satisfying: Rich, chocolatey, and loaded with texture—these cookies disappear fast.
  • Perfect for Sharing: They’re showstoppers for parties, cookie exchanges, or just cheering up a weekday.
Easy Coconut Caramel Samoa Stuffed Cookie Recipe this Recipe

Ingredients You’ll Need

Here’s everything to have on hand—plus a few tips to make your cookies extra dreamy:

  • Butter: For that essential rich, tender crumb. Room temperature is best for creaming.
  • Granulated Sugar & Brown Sugar: Granulated for crisp edges, brown sugar for a chewy, caramel-flavored middle.
  • Egg: Adds moisture and binds everything together.
  • Vanilla Extract: Brightens all the flavors—use real vanilla for the best cookie aroma.
  • Cocoa Powder: Go with Dutch-process or natural; it gives the dough a deep chocolate backbone.
  • All-Purpose Flour: Standard all-purpose creates the ideal cookie structure.
  • Baking Powder: Lifts the dough for just the right amount of fluffiness.
  • Chocolate Chips: For that glossy, melted drizzle on top; any kind works, but dark chocolate makes the flavors pop.
  • Shredded Coconut: Sweetened is classic, but unsweetened works for a less sugary center.
  • Caramel: Use soft caramels melted down for easy mixing, or caramel sauce—either will give that gooey center.

Tip: Make sure to mix the coconut and caramel together thoroughly so every stuffed bite is perfectly balanced.

Variations

Turn these cookies into a treat that suits your mood or fridge contents:

  • Nutty Crunch: Toss a few chopped pecans or walnuts into the coconut-caramel center for extra texture.
  • Different Chips: Try white chocolate or caramel chips for the drizzle instead of classic chocolate.
  • Cookie Dough Switch: Swap in peanut butter cookie dough for chocolate if you’re a peanut butter-coconut fanatic.
  • Salted Finish: A tiny sprinkle of flaky sea salt over the melted chocolate drizzle gives a grown-up twist.

How to Make Easy Coconut Caramel Samoa Stuffed Cookies

Step 1: Prepare the Filling

Stir shredded coconut and caramel together in a bowl. Spoon out half-tablespoon-sized scoops and roll into little balls. Pop them on a plate or tray and park them in the freezer for about 30 minutes. Chilling is key—it keeps the filling easy to work with later.

Step 2: Make the Cookie Dough

Cream together softened butter, granulated sugar, and brown sugar in a mixing bowl until light and fluffy. Beat in the egg and vanilla. Next, add the cocoa powder, flour, and baking powder, mixing until the dough comes together.

Step 3: Assemble the Cookies

Scoop out a ball of cookie dough and flatten it in your palm. Place a frozen coconut-caramel ball in the center, then fold the dough around to seal the filling inside. Place on a baking sheet, then gently press down just a bit to flatten.

Step 4: Bake

Bake the cookies at 350°F for roughly 15 minutes—just until the edges are set and the tops look slightly crackled.

Step 5: Drizzle with Chocolate

Once the cookies have cooled a bit, melt chocolate chips in a microwave-safe bowl, zapping in 30-second bursts and stirring until smooth. Drizzle the melted chocolate over the cooled cookies—you can go neat or wildly zig-zaggy, whatever suits your mood!

Step 6: Serve and Enjoy

Let the chocolate set if you can resist, or dive right in while everything is still soft and gooey. Pure bliss.

Pro Tips for Making the Recipe

  • Chill the Filling: Freezing the caramel-coconut balls keeps them from melting too quickly and leaking out during baking.
  • Don’t Overbake: The cookies may look a tad soft when you pull them out, but they’ll firm up as they cool.
  • Cool Before Drizzling: If you drizzle while the cookies are too hot, the chocolate will run right off.
  • Clean Lines: Use a piping bag or zip-top bag with the corner snipped for those pretty chocolate stripes.

How to Serve

Easy Coconut Caramel Samoa Stuffed Cookie Recipe

These cookies are at their absolute best when the chocolate drizzle is just set but the centers are still delightfully gooey. Serve them with a cold glass of milk, a mug of coffee, or even sandwiched with a scoop of vanilla ice cream for a truly decadent dessert. If serving for a party, pile them on a platter and watch them vanish.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to 3 days. The centers stay soft and chewy!

Freezing

Freeze baked cookies on a tray, then transfer to a bag or container for up to 2 months. You can also freeze the stuffed, unbaked dough balls—just bake straight from frozen, adding a minute or two extra.

Reheating

If you love warm cookies, a quick 10-second zap in the microwave brings back that melty texture.

FAQs

Can I use store-bought caramel sauce for the filling?
Absolutely! Thick caramel sauce works just fine. If it’s very runny, simply chill it a little longer with the coconut before stuffing.

Is it okay to skip freezing the coconut-caramel balls?
Chilling makes the filling easier to handle and helps it stay centered during baking. If you’re in a big rush, just know the caramel may ooze a bit more—but the cookies will still taste amazing!

Can I use unsweetened coconut?
Yes, if you prefer a less sweet cookie. Sweetened coconut gives you the signature Samoa flavor, but unsweetened will create a richer coconut taste.

Can these be made gluten-free?
Definitely! Just use a reliable 1:1 gluten-free baking flour instead of regular flour. Everything else stays the same.

Final Thoughts

There’s something irresistible about a stuffed cookie—especially when it’s this easy and packed with nostalgic Samoa flavor. Perfect for busy evenings, sneaky midnight snacks, or sharing with friends, these cookies prove you don’t need fancy techniques or endless steps to make something truly unforgettable. You deserve homemade cookies that taste like a treat and feel totally doable—so why wait? The only thing left is to bake, drizzle, and enjoy every sweet bite.

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Easy Coconut Caramel Samoa Stuffed Cookie Recipe

Easy Coconut Caramel Samoa Stuffed Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Easy Coconut Caramel Samoa Stuffed Cookies combine decadent chocolate cookie dough with a gooey coconut-caramel filling, all finished with a drizzle of melted chocolate. Inspired by classic Samoa cookies, they’re simple to make at home and perfectly chewy with a surprise in every bite.

Ingredients

Units 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

For the Topping

  • 1 cup chocolate chips

Instructions

  1. Prepare the Coconut Caramel Filling – In a mixing bowl, stir together the shredded coconut and caramel until well combined and sticky.
  2. Shape and Freeze the Filling – Using a half-tablespoon measure, scoop out small balls of the coconut caramel mixture. Place on a tray or sheet and freeze for 30 minutes to firm up.
  3. Preheat the Oven – Preheat your oven to 350°F (175°C) so it’s ready once the dough is assembled.
  4. Cream Butter and Sugars – In another bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
  5. Add Egg and Vanilla – Beat in the egg and vanilla extract, mixing until incorporated.
  6. Add Dry Ingredients – Add the cocoa powder, flour, and baking powder to the wet mixture, stirring until a smooth dough forms.
  7. Assemble Cookies – Scoop a ball of cookie dough (about 2 tablespoons) and flatten it in your hand. Place a frozen coconut-caramel ball in the center and wrap the dough around it completely, sealing the filling inside.
  8. Shape and Bake – Place cookie dough balls on a baking sheet lined with parchment. Slightly flatten each ball. Bake for 15 minutes, until set.
  9. Cool and Melt Chocolate – Allow the cookies to cool on the sheet. Meanwhile, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
  10. Drizzle & Serve – Drizzle the melted chocolate over the cooled cookies. Allow the chocolate to set, then serve and enjoy!

Notes

  • For best results, use soft caramels or caramel sauce that thickens when cool for the filling.
  • Cookies can be stored in an airtight container for up to 4 days.
  • For a prettier finish, toast the shredded coconut before mixing with caramel.
  • Chill cookie dough briefly if it becomes too soft to handle.
  • Adjust the size of coconut balls depending on your desired cookie size.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 230
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 25mg

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