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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 are soft, chewy cookies filled with a rich combination of toasted shredded coconut and gooey caramel. Inspired by the classic Samoa cookie flavors, this recipe features a tender cookie dough shell that encases a luscious coconut-caramel filling, creating a delightful mix of textures and flavors. Perfect for any occasion, these cookies are easy to make, customizable, and loved by both kids and adults.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened (or plant-based butter alternative for dairy-free)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 large egg (or flax/chia egg substitute for vegan)
  • 1 teaspoon vanilla extract

Filling

  • 1 1/2 cups shredded coconut, unsweetened
  • 1/2 cup caramel sauce or 6-8 soft caramel candies, finely chopped (use dairy-free caramel for dairy-free)

Optional Garnish

  • Powdered sugar, for dusting
  • Melted dark chocolate, for drizzling

Optional Variations

  • 1/2 cup chopped pecans or walnuts (for nutty variation)
  • 1/2 cup mini chocolate chips (for chocolate infusion)
  • Pinch of ground cinnamon or nutmeg (for spiced version)

Instructions

  1. Toast the Coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast for 5-7 minutes, stirring occasionally until golden brown and fragrant. Remove from oven and let cool.
  2. Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually fold in the dry ingredients until just combined to form a soft, pliable dough.
  3. Make the Filling: Mix the toasted coconut with caramel sauce or finely chopped soft caramel candies. Stir gently until the coconut is evenly coated and the caramel forms small sticky clusters. If desired, fold in chopped nuts or mini chocolate chips for added variation.
  4. Shape the Cookies: Take about 1 tablespoon of cookie dough and flatten it in the palm of your hand. Spoon a generous amount of the coconut-caramel filling in the center. Carefully fold the dough around the filling to enclose it completely. Roll the ball gently between your palms to smooth the surface. Place the stuffed dough balls on a parchment-lined baking sheet, spacing them approximately 2 inches apart.
  5. Bake Until Golden: Bake in the preheated oven for 10-12 minutes until the edges are lightly golden while centers remain soft. Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Serve and Garnish: Optionally dust the cookies with powdered sugar or drizzle melted dark chocolate over the top for an elegant finish. Enjoy with milk, vanilla ice cream, or coffee.

Notes

  • Chill the cookie dough before shaping to prevent spreading during baking.
  • Seal the caramel-coconut filling tightly inside the dough to avoid leakage.
  • Use soft caramel candies for easier stuffing and optimal melting inside cookies.
  • Evenly toast the coconut to develop rich flavor and subtle crunch.
  • Remove cookies slightly early from the oven to keep them chewy with a gooey caramel center.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • Cookies can be frozen for up to 3 months; thaw at room temperature before serving.
  • Reheat cookies in microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes to restore gooey texture.

Nutrition

Keywords: Samoa cookies, stuffed cookies, caramel cookies, coconut cookies, chewy cookies, baked treats, caramel coconut dessert, gluten-free cookies, dairy-free option, vegan option

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