Why Make This Recipe
Stuffed Samoa Cookies are a delightful treat that brings together the flavors of coconut, caramel, and chocolate in one delicious bite. These cookies not only satisfy your sweet tooth but also impress family and friends with their unique look and taste. They make a perfect dessert for gatherings, or simply a sweet pick-me-up at home.
How to Make Stuffed Samoa Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shredded coconut
- 1 cup caramel sauce
- 1 cup semi-sweet chocolate chips
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture and combine well.
- Stir in the shredded coconut until everything is mixed together.
- Roll the dough into balls and place them on a baking sheet. Use your thumb to create a well in the center of each ball.
- Fill each well with caramel sauce.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool.
- Once cooled, drizzle melted chocolate over the cookies for the finishing touch.
- Allow the chocolate to set before serving.
How to Serve Stuffed Samoa Cookies
Serve these cookies on a plate or in a decorative cookie jar. They are great warm with the caramel and chocolate still gooey or at room temperature. Pair them with a glass of milk or your favorite beverage for a delightful snack.
How to Store Stuffed Samoa Cookies
To keep your cookies fresh, store them in an airtight container. They can last for up to a week at room temperature. If you want to keep them longer, consider freezing them. Just place them in a freezer-safe container, and they will stay good for up to three months.
Tips to Make Stuffed Samoa Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- If you prefer a stronger coconut flavor, you can add a little more shredded coconut.
- For perfectly shaped cookies, use a cookie scoop to ensure even sizes.
- Let the chocolate cool a bit before drizzling to prevent it from melting into the cookies.
Variation
You can try adding different toppings, like chopped nuts or a sprinkle of sea salt on top of the chocolate drizzle for extra flavor.
FAQs
1. Can I use chocolate cookies for the base?
Yes, using a chocolate cookie base can add a different twist to the flavor.
2. What can I substitute for caramel sauce?
You can use butterscotch sauce or even homemade caramel if you prefer.
3. How do I melt chocolate for drizzling?
You can melt chocolate in a microwave-safe bowl in short bursts of 15-20 seconds, stirring in between, until smooth. You can also use a double boiler for melting.
Stuffed Samoa Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Make sure your butter is softened to room temperature for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shredded coconut Add more for a stronger coconut flavor.
Filling and Topping
- 1 cup caramel sauce You can substitute with butterscotch sauce or homemade caramel.
- 1 cup semi-sweet chocolate chips Melt for drizzling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture and combine well.
- Stir in the shredded coconut until everything is mixed together.
Baking
- Roll the dough into balls and place them on a baking sheet. Use your thumb to create a well in the center of each ball.
- Fill each well with caramel sauce.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool.
- Once cooled, drizzle melted chocolate over the cookies for the finishing touch.
- Allow the chocolate to set before serving.