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All of the things that you love about the classic Samoa Cookie in a cute little thumbprint cookie! A shortbread crust dipped in chocolate with the caramel coconut center and drizzled in chocolate!
Girl Scout season is approaching. I love Samoa Cookies and my hubby loves thin mints. He ordered 10 boxes! But my favorite cookie hands down is a samoa! I love the shortbread cookie that gets wrapped in chocolate and topped with caramel and coconut.
As I was thinking about a samoa inspired recipe these Samoa Thumbprint Cookies came to mind. I wanted them to represent everything about the classic samoa cookie and wanted to have the delicious caramel coconut right in the center of each bite.
The cookies are made with a delicious buttery shortbread cookie. I wanted to dip the bottom of the cookie in chocolate to represent the cookie even more. The center had the delicious and chewy caramel coconut and then they get drizzled with more chocolate!
Everything you love about a samoa cookie in these delicious and cute thumb print cookies. And the best part is that you don’t have to wait until girl scout season to make them! 🙂
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Samoa Thumbprint Cookies
Ingredients
Shortbread Cookie
- 1 cup softened unsalted butter
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Caramel Coconut Layer
- 15 ounces store-bought or homemade soft caramels
- 3 tablespoons milk
- 3 cups shredded sweetened toasted coconut
Instructions
Shortbread Cookie
- Preheat an oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- In a medium-sized mixing bowl combine 1 cup softened unsalted butter, ⅔ cup granulated sugar, and ½ teaspoon vanilla extract. Whisk at medium speed, scraping the bowl often until creamy.
- Add the 2 cups all-purpose flour and whisk until incorporated. Cover and refrigerate for at least 1 hour or until firm.
- Shape the dough into 1-inch balls, and place them 2 inches apart onto the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
- Bake for 14-18 minutes or until the edges are lightly browned. Let cool completely.
- In a microwave-safe bowl, melt half of the 2 cups semi-sweet chocolate chips in 30-second intervals and mix each time until smooth.
- Line a baking sheet with parchment paper, dip each cookie bottom in the melted chocolate, and place them on the baking sheet to set.
Caramel Coconut Layer
- In another microwave-safe bowl add the 15 ounces store-bought or homemade soft caramels and 3 tablespoons milk. Heat in 30-second intervals, mixing well each time. Stir in 3 cups shredded sweetened toasted coconut, and let the mixture cool slightly.
- Fill the indentation of each cookie with 1 tablespoon of the caramel mixture. Melt the remaining chocolate chips and drizzle on top of the cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Samoa cookies are my absolute favorite! I love that you took those flavors and made thumbprints! Totally brilliant – they look perfect!!
oh yummy! These look amazing!
Oh my gosh I’m making these tomorrow!! Is there 6 cups of coconut though in the coconut filling? 3 cups, plus 3 cups toasted?
No. Just 3 cups total. 🙂