Name: Samoa Drop Cookies Recipe
Prep time: 23 min
Cook time: 12 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 6 tablespoons Butter, room temperature; ⅓ cup Granulated White Sugar; 2 tablespoons Powdered Sugar; 1 Large Egg; 1 teaspoon Vanilla Extract; 1½ cups + 2 tablespoons All-Purpose Flour; ½ teaspoon Baking Soda; ½ teaspoon Baking Powder; ¼ teaspoon Salt; 1 ½ cups Sweetened Coconut Flakes; 8 ounces Caramel Bits; 4-5 tablespoons Heavy Whipping Cream; dash of Salt; 4 ounces Semisweet Chocolate Baking Squares; ¼ cup Heavy Whipping Cream

Ingredients

6 tablespoons Butter, room temperature

⅓ cup Granulated White Sugar

2 tablespoons Powdered Sugar

1 Large Egg

1 teaspoon Vanilla Extract

1½ cups + 2 tablespoons All-Purpose Flour

½ teaspoon Baking Soda

½ teaspoon Baking Powder

¼ teaspoon Salt

1½ cups Sweetened Coconut Flakes

8 ounces Caramel Bits

4-5 tablespoons Heavy Whipping Cream

Dash of Salt

4 ounces Semisweet Chocolate Baking Squares

¼ cup Heavy Whipping Cream (for ganache)

Instructions

Step 1: In an electric mixer, cream the butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla extract and egg, mixing well and scraping down the bowl sides between additions.

Step 2: Add the all-purpose flour, baking soda, baking powder, and salt. Continue mixing until the dough pulls away from the bowl sides and forms a ball in the center.

Step 3: Using a 1.5-tablespoon cookie scoop, place mounds of dough on a baking sheet lined with parchment paper or a silicone baking mat.

Step 4: Refrigerate the cookie dough for 1 hour to firm up.

Step 5: Preheat the oven to 400℉. Bake the chilled cookies for 11-12 minutes directly from the fridge, until tops are set but centers remain slightly underdone. Allow cookies to cool completely.

Step 6: For the caramel coconut topping, preheat oven to 350℉. Spread coconut flakes on a baking sheet and toast for 5-10 minutes, stirring frequently, until golden brown.

Step 7: Melt caramel bits and 4 tablespoons of heavy cream together in a bowl. Stir in the toasted coconut flakes and add more cream if needed to achieve a spreadable consistency. Season with a dash of salt.

Step 8: Prepare the chocolate ganache by gently heating the semisweet chocolate and ¼ cup heavy cream until smooth and melted.

Step 9: Dip the bottom of each cooled cookie into the chocolate ganache and let set. Refrigerate if necessary to harden.

Step 10: Add a dollop of caramel coconut topping atop each cookie using a 1-tablespoon scoop or spoon.

Step 11: Finish by drizzling the remaining chocolate ganache over the top of each cookie for a beautiful and delicious presentation.

Tips & Variations

Use sweetened shredded coconut rather than unsweetened for authentic flavor and texture.

For extra chewiness, try mixing in a tablespoon of corn syrup with the caramel topping.

If you prefer a deeper chocolate flavor, substitute semisweet chocolate with bittersweet chocolate.

Refrigerate the dough overnight for even better flavor and texture before baking.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Allow refrigerated or frozen cookies to come to room temperature before serving. Reheat briefly in the microwave if desired to soften the caramel topping.

FAQs

Can I make the cookie dough ahead of time?

Yes, cookie dough can be prepared and refrigerated for up to 24 hours before baking. This helps develop flavor and ensures the cookies hold their shape well during baking.

What can I use if I don’t have caramel bits?

You can replace caramel bits with wrapped caramel candies. Simply chop them into small pieces and melt with the heavy cream as directed. Soft caramel squares work best for a smooth topping.