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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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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