Description
These Easy Coconut Caramel Samoa Stuffed Cookies combine a rich, fudgy cocoa cookie with a gooey caramel and shredded coconut center, inspired by the beloved Samoa cookie. With a soft, buttery dough wrapped around a sweet, sticky filling and topped with a luscious chocolate drizzle, these cookies are a delightful treat perfect for any occasion.
Ingredients
Scale
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 Filling: In a mixing bowl, combine the shredded coconut and caramel, stirring until well mixed and sticky to form the filling mixture.
- Freeze Filling Balls: 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 them up, making them easier to encase.
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking once the dough is prepared.
- Cream Butter and Sugars: In a separate bowl, cream together the softened butter, sugar, and brown sugar until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture, mixing thoroughly until fully incorporated.
- Form the Dough: Gradually add the cocoa powder, all-purpose flour, and baking powder to the wet ingredients. Stir gently until a smooth, cohesive dough forms.
- Form Cookies with Filling: Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Place a frozen coconut-caramel ball in the center, then wrap the dough completely around the filling, sealing it fully inside to prevent leakage during baking.
- Arrange and Bake: Place the filled cookie dough balls onto a parchment-lined baking sheet, slightly flattening each ball. Bake in the preheated oven for 15 minutes, or until the cookies are set.
- Cool Cookies: Allow the cookies to cool completely on the baking sheet to ensure they hold their shape and texture.
- Melt Chocolate and Drizzle: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Drizzle the melted chocolate over the cooled cookies and let the chocolate set completely before serving.
Notes
- Freezing the coconut caramel balls helps prevent the filling from melting too quickly and leaking out during baking.
- You can substitute caramel with dulce de leche or thick caramel sauce if preferred.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
- For a richer chocolate drizzle, add a teaspoon of coconut oil when melting the chocolate chips to create a glossy finish.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
