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Samoa Drop Cookies Recipe

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★★★★★

4.6 from 120 reviews

Samoa Drop Cookies are delightful shortbread-inspired treats topped with rich chocolate ganache, toasted coconut caramel, and a luscious chocolate drizzle. These cookies offer a perfect balance of buttery, crunchy, and sweet flavors, making them an irresistible dessert choice for any occasion.

Ingredients

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Shortbread Drop Cookies

  • 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

Caramel Coconut Topping

  • 1 ½ cups Sweetened Coconut Flakes
  • 8 ounces Caramel Bits
  • 4–5 tablespoons Heavy Whipping Cream
  • dash of Salt

Chocolate Ganache

  • 4 ounces Semisweet Chocolate Baking Squares
  • ¼ cup Heavy Whipping Cream

Instructions

  1. Prepare Shortbread Drop Cookies: In an electric mixer, cream the butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla extract and egg, mixing well, scraping down the bowl sides between additions to ensure everything is well combined.
  2. Mix Dough: Add the all-purpose flour, baking soda, baking powder, and salt to the butter mixture. Mix until the dough pulls away from the sides of the bowl and forms a ball in the center.
  3. Scoop and Chill Dough: Using a 1.5-tablespoon cookie scoop, portion mounds of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Refrigerate the trays of dough for 1 hour to firm up.
  4. Bake Cookies: Preheat your oven to 400℉ (204℃) after chilling. Bake the cookies directly from the fridge for 11-12 minutes until the tops are set and centers remain slightly underdone. Remove and allow to cool completely.
  5. Toast Coconut Flakes: While cookies chill, preheat oven to 350℉ (177℃). Spread coconut flakes evenly on a baking sheet and bake for 5-10 minutes, stirring frequently to prevent burning, until golden brown and fragrant.
  6. Make Caramel Coconut Topping: Melt caramel bits with 4-5 tablespoons heavy whipping cream in a bowl over gentle heat or microwave in short bursts, stirring until smooth. Stir in toasted coconut flakes and a dash of salt. Adjust cream quantity if the mixture is too stiff.
  7. Prepare Chocolate Ganache: Heat semisweet chocolate baking squares with ¼ cup heavy whipping cream until melted and smooth, either over a double boiler or in short microwave intervals, stirring frequently.
  8. Assemble Cookies: Dip the bottom of each cooled cookie into the chocolate ganache, allowing excess to drip off. Place cookies on a cooling rack or parchment paper and let the chocolate set; refrigerate if needed to harden.
  9. Add Topping and Drizzle: Using a 1-tablespoon cookie scoop or spoon, add a dollop of the caramel coconut topping atop each cookie. Finish by drizzling the remaining chocolate ganache over the top of the cookies for a decorative, flavorful finish.

Notes

  • Refrigerating the dough before baking helps cookies hold shape and develop a tender texture.
  • Watch the coconut closely when toasting as it can burn quickly; stir frequently.
  • If caramel topping is too stiff, add more heavy cream a teaspoon at a time to reach desired consistency.
  • Use silicone baking mats or parchment paper to avoid sticking during baking and assembly.
  • For best results, allow ganache to fully set before serving the cookies.

Keywords: Samoa Cookies, Shortbread Cookies, Caramel Coconut Cookies, Chocolate Ganache Cookies, American Desserts

Find it online: https://lucabites.com/samoa-drop-cookies-recipe/