Description
This Easy Coconut Caramel Samoa Stuffed Cookie Recipe combines the irresistible flavors of chewy coconut, rich caramel, and decadent chocolate in a soft, stuffed cookie. These cookies feature a gooey caramel-coconut center encased in a chocolate cocoa cookie dough, finished with a drizzle of melted chocolate for an indulgent treat perfect for any occasion.
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 cups 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 they are well combined and sticky, forming the luscious filling for the cookies.
- 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 the filling for easier wrapping.
- Preheat the Oven: Set your oven to 350°F (175°C) so it’s fully heated by the time you finish preparing the dough.
- 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 the base for the cookie dough.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until fully incorporated into the creamed mixture.
- Add Dry Ingredients: Mix in the cocoa powder, all-purpose flour, and baking powder gradually, stirring until a smooth, consistent dough forms.
- Assemble Cookies: Take about 2 tablespoons of cookie dough, flatten it in your hand, place a frozen coconut-caramel ball in the center, and carefully wrap the dough around it, sealing completely to encase the filling.
- Shape and Bake: Place the cookie dough balls on a baking sheet lined with parchment paper. Slightly flatten each ball for even baking. Bake in the preheated oven for 15 minutes or until the cookies are set.
- Cool and Melt Chocolate: Allow the cookies to cool on the baking sheet. Meanwhile, melt the chocolate chips in a microwave-safe bowl using 30-second intervals, stirring after each to achieve a smooth melted chocolate.
- Drizzle & Serve: Drizzle the melted chocolate over the cooled cookies evenly. Let the chocolate set before serving these delicious stuffed cookies.
Notes
- Freezing the coconut caramel balls helps maintain the shape during baking.
- You can substitute caramel with dulce de leche for a similar flavor.
- Use parchment paper to prevent sticking and enable easy cleanup.
- For thicker cookies, use more cookie dough per cookie and extend baking time by a few minutes if needed.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
