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Samoa Stuffed Cookies with Coconut & Caramel

Samoa Stuffed Cookies with Coconut & Caramel
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Samoa Stuffed Cookies with Coconut & Caramel perfectly balance sweet, chewy, and crunchy textures to create an irresistible homemade treat inspired by the beloved Samoa Girl Scout cookie. Featuring rich caramel, toasted coconut, and a luscious chocolate finish, these cookies offer nostalgic flavors with a satisfying textural contrast that are perfect for gifting or indulging any time.

Ingredients

Scale

Cookie Dough

  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Filling

  • 1 cup shredded coconut, toasted
  • 8 oz caramel candies or caramel sauce
  • 1–2 tbsp cream or milk (optional, to thin caramel)

Chocolate Finish

  • 1 cup chocolate chips or melting chocolate (dark or semi-sweet)

Instructions

  1. Prepare the cookie dough: Start by creaming softened butter with both brown and granulated sugar until light and fluffy. Add vanilla extract, then gradually incorporate the dry ingredients—flour, baking soda, and salt—mixing just until combined. This creates a soft dough ready to be shaped.
  2. Toast the shredded coconut: Spread the shredded coconut in a single layer on a baking sheet. Toast in a preheated oven at 350°F (175°C) for about 5-7 minutes, stirring once until golden and fragrant. Toasted coconut adds a deep, nutty flavor vital to the cookie’s character.
  3. Make the caramel filling: Melt caramel candies gently in a double boiler or microwave in short bursts, stirring frequently to prevent burning. If needed, add a splash of cream or milk to achieve a smooth, spreadable consistency perfect for stuffing.
  4. Assemble the cookies: Roll dough into small balls and flatten slightly. Place a teaspoon of toasted coconut atop one portion, drizzle or spoon some caramel over it, then sandwich with another flattened dough piece, sealing the edges carefully to trap the filling.
  5. Bake the cookies: Arrange the stuffed cookies on a parchment-lined baking sheet, leaving space between each. Bake at 350°F (175°C) for 10-12 minutes or until light golden around the edges. Allow cookies to cool slightly before handling.
  6. Add the chocolate finish: Melt chocolate chips or bars and dip one end of each cookie or drizzle chocolate over the top for that classic Samoa look. Let the chocolate set before serving or storing.

Notes

  • Chill the dough for at least 30 minutes before shaping to ease handling and prevent spreading.
  • Use freshly shredded coconut and toast it just before assembling for best flavor and texture.
  • Pinch cookie edges firmly to seal filling and avoid caramel leakage during baking.
  • Underbaking slightly results in chewier cookies; monitor baking time closely.
  • Choose good quality dark or semi-sweet chocolate for a rich and smooth chocolate finish.

Nutrition

Keywords: Samoa cookies, caramel coconut cookies, stuffed cookies, homemade Samoa, Girl Scout cookie copycat, chewy coconut cookies, caramel stuffed dessert

Find it online: https://dailydishez.com/samoa-stuffed-cookies-with-coconut-caramel/