Name: Easy Coconut Caramel Samoa Stuffed Cookie Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 roll (16.5 ounces) refrigerated chocolate chip cookie dough; 12 Samoa cookies (or caramel coconut cookies); 1/2 cup sweetened shredded coconut; 1/3 cup caramel sauce (plus extra for drizzling); 1/4 cup mini chocolate chips; flaky sea salt for topping (optional)

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Get ready to wow your sweet tooth and your friends with this Easy Coconut Caramel Samoa Stuffed Cookie! If you’re obsessed with the classic combo of chocolate, caramel, and toasted coconut found in Samoa cookies, you’ll fall head-over-heels for these outrageously decadent treats. Each bite reveals gooey caramel, chewy coconut, a hidden cookie, and melty chocolate chips all wrapped in perfectly baked chocolate chip cookie dough. They’re simple to make but sure to impress—absolutely perfect for bake sales, gifting, or just treating yourself on a cozy night in!

Easy Coconut Caramel Samoa Stuffed Cookie Recipe - Recipe Image

Ingredients You’ll Need

The secret to an unforgettable Easy Coconut Caramel Samoa Stuffed Cookie is using ingredients that are straightforward yet bring big flavors and dreamy textures. Each item on this list plays a specific role, creating the layers of chewy, gooey, crispy, and chocolatey goodness that make these stuffed cookies simply irresistible.

Refrigerated chocolate chip cookie dough (1 roll, 16.5 ounces): The convenient shortcut for a soft, buttery base that hugs all the magic inside each cookie.
Samoa cookies (12, or caramel coconut cookies): The iconic inspiration—each cookie center adds a satisfying crunch and signature flavor burst.
Sweetened shredded coconut (1/2 cup): Brings lovely chew and that classic tropical touch to every bite.
Caramel sauce (1/3 cup, plus extra for drizzling): Melts into the coconut for a gooey, luxurious filling and a glorious finishing drizzle.
Mini chocolate chips (1/4 cup): Melt on top for a hit of chocolatey bliss in each mouthful.
Flaky sea salt (optional, for topping): Just a sprinkle elevates the sweetness and makes all the flavors pop.

How to Make Easy Coconut Caramel Samoa Stuffed Cookie

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C), setting the stage for golden edges and soft centers. Line a baking sheet with parchment paper, making it easy to remove the cookies after baking and preventing any sticky caramel messes from sticking to your pan.

Step 2: Mix the Coconut-Caramel Filling

In a small bowl, stir together the sweetened shredded coconut and caramel sauce until every flake is deliciously coated. This dreamy filling will give your Easy Coconut Caramel Samoa Stuffed Cookie its signature gooey, chewy middle that everyone will talk about for days!

Step 3: Shape the Cookie Bases

Slice your roll of chocolate chip cookie dough into 12 even pieces. Flatten each piece into a disk—about the size of your palm—which will act as the tasty base and top for each stuffed cookie.

Step 4: Stuff with Samoa and Caramel Coconut Mixture

Take one flattened dough disk and place a Samoa cookie right in the center. Generously dollop a spoonful of your coconut-caramel mixture on top, letting it nestle into all the cookie crevices. You’re building flavor in every layer!

Step 5: Seal and Shape the Cookies

Place a second flattened dough piece on top of your loaded base, gently pinching and sealing the edges. Roll or shape it lightly to form a ball. This ensures that every Easy Coconut Caramel Samoa Stuffed Cookie is fully enclosed and ready for a gooey reveal.

Step 6: Top and Bake

Arrange your cookie dough balls on your prepared baking sheet, giving them at least two inches of space (they’ll spread as they bake). Press a few mini chocolate chips on top of each for extra chocolatey goodness. Bake for 13–15 minutes, until the cookies are golden around the edges but still a little soft in the center.

Step 7: Cool, Drizzle, and Finish

Let the cookies cool on the pan for five minutes (they’ll be fragile just out of the oven), then move them to a wire rack. Drizzle extra caramel sauce over the tops and finish with a sprinkle of flaky sea salt if you’re feeling fancy. Enjoy warm from the oven or let them set up to room temperature if you can wait that long!

How to Serve Easy Coconut Caramel Samoa Stuffed Cookie

Garnishes

A drizzle of silky caramel sauce and a pinch of flaky sea salt transform every Easy Coconut Caramel Samoa Stuffed Cookie into a bakery-worthy masterpiece. If you want even more drama, sprinkle a few toasted coconut flakes or extra mini chocolate chips right on top before serving.

Side Dishes

These cookies are undeniably rich, so serving them with a tall glass of ice-cold milk is always a hit! For a grown-up twist, pair with robust coffee or a scoop of creamy vanilla ice cream on the side for a next-level dessert plate.

Creative Ways to Present

Take these Easy Coconut Caramel Samoa Stuffed Cookies to the next level by stacking them on a cake stand, wrapping individually in parchment for edible gifts, or slicing in half and serving on a platter for the ultimate cookie platter centerpiece. Feeling extra fun? Skewer mini cookies on sticks for a playful party treat!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Easy Coconut Caramel Samoa Stuffed Cookie in an airtight container at room temperature for up to three days. They’ll stay soft and luscious—if you don’t eat them all before then!

Freezing

These cookies are freezer-friendly too! Once cooled, layer them between sheets of parchment in an airtight container or freezer bag. They’ll keep their fantastic texture for up to two months—just thaw at room temperature whenever you need a quick treat.

Reheating

If you crave that just-baked gooeyness, pop a cookie in the microwave for 10–15 seconds or warm it in a low oven. The caramel will melt, the chocolate will get dreamy, and it’ll taste like it just came out of the oven.

FAQs

Can I use homemade cookie dough instead of refrigerated?

Absolutely! Homemade chocolate chip cookie dough will work beautifully and add a personal touch. Just make sure to chill the dough so it’s easy to work with and holds its shape when stuffing.

What can I substitute for Samoa cookies?

If you can’t find Samoas, any caramel coconut cookie will do. Look for “Caramel deLites” or similar varieties at your local grocery store, or even try shortbread cookies with extra caramel and coconut for a homemade spin.

How do I keep the cookies from spreading too much in the oven?

Make sure your dough is cold before assembling and chill the shaped cookies for 10-15 minutes before baking. This helps them keep a thicker, stuffed shape with all that delicious filling safely inside.

Can I make the coconut-caramel filling ahead of time?

Yes! You can prepare the coconut-caramel mixture a day ahead and store it in the fridge until you’re ready to stuff your cookies. Just let it come to room temperature so it’s easy to scoop.

Are these Easy Coconut Caramel Samoa Stuffed Cookies gluten-free or vegan?

This version isn’t, but you can make swaps. Use gluten-free cookie dough and gluten-free Samoa-style cookies for a GF treat, or try your favorite plant-based dough and vegan caramel for a dairy-free version. Adjust baking times as needed.

Final Thoughts

If you love cookies with a twist, this Easy Coconut Caramel Samoa Stuffed Cookie will quickly earn a place in your go-to dessert recipes. They’re fun to bake, wildly delicious, and always a conversation starter at any gathering. Dive in and bake a batch—you deserve this kind of sweet magic!

Easy Coconut Caramel Samoa Stuffed Cookie Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 cookies 1x
Diet: Vegetarian

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Description

Indulge in these decadent Easy Coconut Caramel Samoa Stuffed Cookies that take the classic chocolate chip cookie to a whole new level with gooey caramel, coconut, and mini chocolate chips. Perfect for satisfying your sweet tooth!

Ingredients

Scale

Ingredients:

1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
12 Samoa cookies (or caramel coconut cookies)
1/2 cup sweetened shredded coconut
1/3 cup caramel sauce (plus extra for drizzling)
1/4 cup mini chocolate chips
flaky sea salt for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare coconut caramel mixture: Mix shredded coconut and caramel sauce in a small bowl until well combined. Set aside.
Assemble cookies: Slice cookie dough into 12 pieces, flatten each into a disk, place a Samoa cookie in the center, add coconut caramel mixture, top with another piece of cookie dough, seal edges, shape into a ball, and place on baking sheet.
Add toppings: Press mini chocolate chips onto each cookie.
Bake: Bake for 13–15 minutes until golden around the edges. Let cool on the pan before transferring to a wire rack.
Drizzle and serve: Drizzle with additional caramel sauce, sprinkle with sea salt, and serve warm or at room temperature.