This girl scout cookie season, you’re going to want to make this Easy Coconut Caramel Samoa Stuffed Cookie Recipe! From chewy coconut caramel center, these copycat girl scout cookies will make you forget all about that purple box! These chocolate cookies are stuffed with a filling of buttery caramel and coconut then topped with a drizzle of chocolate as the perfect finishing touch!
Why You’ll Love…
I know we all have our favorite girl scout cookie in our hearts, my heart is full of thin mints. However, there’s something about the toasted coconut paired with buttery shortbread base that just calls my name every time of year!
This recipe is a bit different than other homemade Samoa cookies! I wanted to make a spin on these Samoas cookies so the coconut mixture is stuffed inside the cookies! Who doesn’t love a little surprise inside cookie!? Imagine biting into a simple chocolate cookie before seeing the golden brown caramel coconut mixture in the middle! Talk about a delicious surprise! Plus you don’t need to worry about dealing with a rolling pin or cookie cutters to get that small hole in the middle! These cookies are way easier to make than the real thing!
If you like these cookies, be sure to try my recipe for Coconut Almond cookies here!
Stuffed Cookie Recipe
I have a few tips and tricks when it comes to stuffing your cookies with filling! I really enjoy a stuffed cookie and if you do too, try out these cookies here!
- Assemble your filling and place it on a parchment lined baking sheet before placing in the freezer. The parchment paper makes sure nothing sticks, but it’s easier to work with a frozen filling!
- Make sure your cookies are room temperature to make it easier to flatten out the dough. So if you’re using frozen cookie dough, give it plenty of time to warm up!
- Fully wrap the cookie dough around the filling to make sure it doesn’t melt out in the oven, while the cookies are baking!
Equipment Needed:
Because these cookies are a spin on those iconic cookies in the purple boxes, you don’t have to roll out any dough! It’s a simple version of making cookie dough and stuffiing the middle with a delicious coconut mixture! Here’s all the equipment needed for my recipe:
Baking Sheet – I like to use a large baking sheet to give the cookies plenty of space in the oven.
Cookie Scoop – I use a 2 ounce cookie scoop for this recipe!
Parchment Paper – This helps prevent the cookie and coconut mixture from sticking to the pan!
Ziploc Bag – I like to use a plastic bag for the melted chocolate! However, you can use a piping bag or a spoon to get a good chocolate drizzle!
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Ingredient List:
Step by Step Instructions:
Step 1. Mix together caramel and coconut, before scooping onto a parchment-lined baking sheet to freeze.
Step 2. Cream together butter, sugar, and brown sugar. Then add in egg and vanilla.
Step 3: Add in dry ingredients
Step 4. Then flatten out the chocolate cookie dough before adding a scoop of the caramel and coconut mixture.
Storage Instructions:
Store these cookies in an airtight container for about 3-4 days at room temperature! If you’re going to freeze them, place the cookie dough balls on parchment paper and freeze until solid. Then store in freezer ziploc bag until ready to use! Then let thaw at room temperature for about 30 minutes before baking!
Helpful Tips and Tricks
If you want to make this recipe easier, you can just add a few chocolate chips to the top of each cookie before baking!
If you have any remaining chocolate from the chocolate drizzle, you can pour it into a bowl and dip the bottom of the cookies into the chocolate as well! I like the chocolate drizzle, but the dipped cookies feels a bit fancy!
I don’t want to say these are the best girl scout cookies, but they’re pretty darn close! With all the girl scout cookie recipes on the market, this stuffed cookie is so much fun to make, and even more fun to eat!
With the gooey caramel coconut layer and the creamy chocolate cookie wrapped around it, I’m pretty much sold on these Caramel Samoa Stuffed Cookies!
Cheers!
-Holly Michelle
Easy Coconut Caramel Samoa Stuffed Cookie Recipe
Equipment
- 2 oz Cookie Scoop
- Baking Sheet
Ingredients
- 1 stick Butter
- ¼ cup Sugar
- ¾ cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla
- ½ cup Cocoa Powder
- 1 1/4 cup Flour
- ½ teaspoon Baking Powder
- 1 cup Chocolate Chips
- 1 cups Shredded Coconut
- 1/3 cup Caramel
Instructions
- In a bowl, mix together coconut and caramel. Stir together.1 cups Shredded Coconut, 1/3 cup Caramel
- Use a half tablespoon to scoop out little balls of coconut and place on a sheet. Place in the freezer for 30 minutes.
- Preheat oven to 350 degrees.
- In a bowl, cream together butter, sugar, and brown sugar.1 stick Butter, ¼ cup Sugar, ¾ cup Brown Sugar
- Then mix in egg and vanilla.1 Egg, 1 teaspoon Vanilla
- Add in cocoa powder, flour, and baking powder. Mix everything together.½ cup Cocoa Powder, 1 1/4 cup Flour, ½ teaspoon Baking Powder
- Then scoop out a ball of cookie dough and flatten in your hand. Add one ball of coconut to the middle. Then wrap the cookie dough around the coconut.
- Place on a baking sheet and press down slightly to flatten.
- Bake for about 15 minutes.
- While the cookies cool, melt chocolate chips in a microwave-safe bowl for 30 second increments.1 cup Chocolate Chips
- Drizzle melted chocolate over cookies!
- Serve and enjoy!
