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Samoa Drop Cookies

A closeup photo of Tiffany holding a bouquet.
By Tiffany
Modified: · Published:

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Samoa drop cookies are shortbread-inspired cookies topped with chocolate ganache, toasted coconut caramel, and a rich chocolate drizzle.

Two round brown trimmed plate of three samoa drop cookies. One plate is upfront in focus and the other is blurred in the background.

Ingredients

  • Butter
  • Granulated White Sugar
  • Powdered Sugar
  • Large Egg
  • Vanilla Extract
  • All-Purpose Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Sweetened Coconut Flakes
  • Caramel Bits
  • Heavy Whipping Cream
  • Semisweet Chocolate Baking Squares

How to Make Samoa Drop Cookies

Shortbread Drop Cookies

An overhead view of a round silver mixing bowl with cookie dough and a cookie scoop inside.
A gray baking sheet of fifteen cookie dough mounds.
A gray baking sheet with fifteen baked cookies on it.
  • In an electric mixer, cream butter, white granulated sugar, and powdered sugar. Add vanilla and egg. Scrape down the sides of the bowl between each addition.
  • Add flour, cornstarch, baking soda, baking powder, and salt. Keep mixing until the dough pulls from the side of the bowl and forms a ball in the center.
  • Using a 1.5-tablespoon cookie scoop, add a mound of cookie dough to a baking sheet lined with parchment paper or a silicone baking mat.
  • Refrigerate the dough for 1 hour.
  • After 1 hour, preheat the oven to 400℉. Place the baking sheet directly into the oven from the fridge. Bake for 11-12 minutes, until the tops are set and the centers are slightly underdone. Let cool.

Caramel Coconut Topping

A silver baking sheet filled with a layer of white coconut flakes.
A silver baking sheet of baked golden brown toasted coconut flakes.
A measuring cup with caramel coconut topping. A cookie scoop sits next to it.
  • While the cookies chill, make the topping. Preheat the oven to 350℉.
  • Spread the coconut flakes on a baking sheet and bake for 5-10 minutes until golden brown, stirring often because coconut can cook quickly.
  • Melt caramel bits and heavy whipping cream in a bowl. Add caramel flakes and stir. If too stiff, add additional cream. Season with a dash of salt.

Chocolate Ganache

A small round bowl of chocolate ganache and silver spoon. A hand is dipping a cookie bottom into the chocolate.
A baking sheet with fifteen cookies dipped in ganache and topped with caramel coconut topping.
A gray baking sheet with fifteen samoa drop cookies.
  • Heat semisweet chocolate and heavy whipping cream until melted.
  • Dip the bottom of each cookie in the chocolate. Let set. If needed, place it in the fridge to harden the chocolate.
  • Use a 1-tablespoon cookie scoop or a spoon to add a dollop of caramel coconut topping to each cookie.
  • Drizzle the remaining chocolate on the top of each cookie.
An overhead view of a round brown-trimmed plate topped with three samoa drop cookies.

Tips for Making Samoa Drop Cookies

Chill the cookie dough. Refrigerate the scooped cookie dough for 1 hour so the cookies hold their rounded mound shape while baking.

Let the cookies cool completely. Warm cookies can cause the chocolate ganache and caramel coconut topping to melt and slide off.

Watch the coconut closely. Stir the coconut every few minutes while toasting so it browns evenly without burning.

Work with the caramel while it is warm. The caramel coconut mixture will become firmer as it cools. If it becomes too difficult to scoop, microwave it for 5-10 seconds and stir.

Reserve some ganache for drizzling. Dip each cookie in ganache, add the caramel coconut topping, and then drizzle the remaining ganache over the tops. Gently reheat it if it becomes too thick to drizzle.

Let the toppings set before storing. Allow the caramel and ganache to firm up before placing the cookies in a container. Separate stacked cookies with parchment paper to prevent sticking.

Two round brown trimmed plate of three samoa drop cookies. One plate is upfront in focus and the other is blurred in the background.
Two round brown trimmed plate of three samoa drop cookies. One plate is upfront in focus and the other is blurred in the background.

Samoa Drop Cookies

Tiffany
Samoa drop cookies are shortbread-inspired cookies topped with chocolate ganache, toasted coconut caramel, and a rich chocolate drizzle.
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Print Recipe Pin Recipe
Prep Time 23 minutes
Cook Time 12 minutes
Refrigeration Time 1 hour
Total Time 1 hour 35 minutes
Course Desserts
Cuisine American
Servings 16 Cookies
Calories 323 kcal

Equipment

Ingredients
  

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
 

Shortbread Drop Cookies

  • In an electric mixer, cream butter, white granulated sugar, and powdered sugar. Add vanilla and egg. Scrape down the sides of the bowl between each addition.
  • Add flour, cornstarch, baking soda, baking powder, and salt. Keep mixing until the dough pulls from the side of the bowl and forms a ball in the center.
  • Using a 1.5-tablespoon cookie scoop, add a mound of cookie dough to a baking sheet lined with parchment paper or a silicone baking mat.
  • Refrigerate the dough for 1 hour.
  • After 1 hour, preheat the oven to 400℉. Place the baking sheet directly into the oven from the fridge. Bake for 11-12 minutes, until the tops are set and the centers are slightly underdone. Let cool.

Caramel Coconut Topping

  • While the cookies chill, make the topping. Preheat the oven to 350℉.
  • Spread the coconut flakes on a baking sheet and bake for 5-10 minutes until golden brown, stirring often because coconut can cook quickly.
  • Melt caramel bits and heavy whipping cream in a bowl. Add caramel flakes and stir. If too stiff, add additional cream. Season with a dash of salt.

Chocolate Ganache

  • Heat semisweet chocolate and heavy whipping cream until melted.
  • Dip the bottom of each cookie in the chocolate. Let set. If needed, place it in the fridge to harden the chocolate.
  • Use a 1-tablespoon cookie scoop or a spoon to add a dollop of caramel coconut topping to each cookie.
  • Drizzle the remaining chocolate on the top of each cookie.

Nutrition

Calories: 323kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 31mgSodium: 162mgPotassium: 152mgFiber: 3gSugar: 18gVitamin A: 265IUVitamin C: 0.2mgCalcium: 45mgIron: 2mg

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