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

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Instructions

Prepare the Coconut Caramel Filling – In a mixing bowl, stir together the shredded coconut and caramel until well combined and sticky.
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.
Preheat the Oven – Preheat your oven to 350°F (175°C) so it’s ready once the dough is assembled.
Cream Butter and Sugars – In another bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
Add Egg and Vanilla – Beat in the egg and vanilla extract, mixing until incorporated.
Add Dry Ingredients – Add the cocoa powder, flour, and baking powder to the wet mixture, stirring until a smooth dough forms.
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.
Shape and Bake – Place cookie dough balls on a baking sheet lined with parchment. Slightly flatten each ball. Bake for 15 minutes, until set.
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.
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