Stuffed Samoa Cookies

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Difficulty: Intermediate
Servings: 18 cookies

Description

These Stuffed Samoa Cookies are a decadent twist on the classic Girl Scout cookie! A buttery shortbread cookie is stuffed with a rich caramel-coconut filling, dipped in chocolate, and drizzled for a picture-perfect finish. Perfect for satisfying sweet cravings or impressing guests at gatherings.

Ingredients

For the Shortbread Cookies:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup granulated sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• ¼ tsp salt

For the Caramel-Coconut Filling:

• 1 cup shredded coconut (sweetened or unsweetened)

• ½ cup caramel sauce (store-bought or homemade)

• ¼ cup sweetened condensed milk

• 1 tsp vanilla extract

For the Chocolate Coating:

• 1 cup semi-sweet chocolate chips

• 1 tsp coconut oil (optional, for smoother melting)

Instructions

Step 1: Make the Shortbread Dough

1. In a large bowl, cream together the butter and sugar until light and fluffy (about 3 minutes).

2. Mix in the vanilla extract.

3. Gradually add the flour and salt, mixing until a soft dough forms.

4. Wrap the dough in plastic and refrigerate for 15 minutes (this makes it easier to handle).

Step 2: Prepare the Caramel-Coconut Filling

1. In a medium bowl, combine the shredded coconut, caramel sauce, sweetened condensed milk, and vanilla extract.

2. Mix until fully incorporated. Set aside.

Step 3: Assemble the Cookies

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Roll the chilled dough into 1.5-inch balls and flatten slightly in your palm.

3. Place 1 tsp of the caramel-coconut filling in the center of each dough circle.

4. Fold the edges over the filling and roll into a smooth ball. Place on the baking sheet.

5. Gently press down to flatten slightly (they should be about ½-inch thick).

6. Bake for 10-12 minutes, or until the edges are lightly golden.

7. Let cool completely on a wire rack.

Step 4: Chocolate Coating

1. Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.

2. Dip the bottom of each cookie into the chocolate and place on parchment paper.

3. Drizzle remaining chocolate over the tops.

4. Let the chocolate set at room temperature or refrigerate for 10 minutes to speed up the process.

Storage & Serving Suggestions

• Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.

• Serve with a glass of milk or coffee for the ultimate treat!

Nutritional Information (Per Cookie)

Enjoy these Stuffed Samoa Cookies—a delicious homemade version of the beloved classic! 🍪✨