If you love the classic combination of chocolate, caramel, and toasted coconut, this Samoa Cookie Cake is a dream come true. Inspired by the famous Girl Scout cookie, this oversized cookie cake features a soft and chewy chocolate chip cookie base topped with luscious caramel, golden toasted coconut, and rich chocolate drizzle. It’s the perfect dessert for birthdays, celebrations, or whenever you’re craving something indulgent and bakery-worthy at home.

Why You’ll Love This Recipe

• It combines chewy cookie texture with gooey caramel and crisp toasted coconut.
• Easier than making individual cookies, since it’s baked in one pan.
• Perfect for parties, slicing into wedges for easy serving.
• Rich chocolate drizzle adds a bakery-style finish.
• Can be made ahead and stored beautifully.
• A fun twist on the beloved Samoa cookie flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookie base:
2 1/2 cups (315 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (180 g) semi-sweet chocolate chips

For the topping:
3 cups (240 g) sweetened shredded coconut
2 cups (480 g) soft caramel candies, unwrapped
3 tablespoons (45 ml) heavy cream
1/2 teaspoon salt
3/4 cup (135 g) semi-sweet chocolate chips
1 teaspoon coconut oil or vegetable oil

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips.
6. Press the cookie dough evenly into the prepared pan.
7. Bake for 22–26 minutes, or until the edges are golden brown and the center is set but still slightly soft. Do not overbake. Allow to cool completely in the pan.
8. While the cookie cools, spread the shredded coconut evenly on a baking sheet. Toast in a 325°F (160°C) oven for 8–10 minutes, stirring every few minutes, until golden brown. Let cool.
9. In a saucepan over low heat, melt the caramel candies with the heavy cream, stirring constantly until smooth. Remove from heat and stir in the salt.
10. Fold the toasted coconut into the melted caramel until fully coated.
11. Spread the caramel-coconut mixture evenly over the cooled cookie base, pressing gently to adhere.
12. Melt the chocolate chips with coconut oil in the microwave in 20-second intervals, stirring between each interval until smooth.
13. Drizzle the melted chocolate over the top. For an extra decorative touch, drizzle additional chocolate over the edges.
14. Allow the topping to set completely at room temperature or refrigerate for 20–30 minutes before slicing.

Servings and timing

Servings: 10–12 slices

Preparation time: 25 minutes
Baking time: 22–26 minutes
Cooling and topping time: 45 minutes
Total time: Approximately 1 hour 40 minutes

Variations

• Add a chocolate ganache layer under the caramel-coconut topping for extra richness.
• Use dark chocolate chips instead of semi-sweet for a deeper flavor.
• Sprinkle a small pinch of flaky sea salt on top for a salted caramel twist.
• Swap half of the chocolate chips in the dough for milk chocolate chips.
• Bake the dough in a rectangular pan and cut into bars instead of wedges.
• Add 1/2 teaspoon coconut extract to the cookie dough for extra coconut flavor.

Storage/Reheating

Store the Samoa Cookie Cake in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate for up to 5 days. Let slices sit at room temperature for about 15–20 minutes before serving for the best texture.

You can also freeze the cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

To slightly warm a slice, microwave for 8–10 seconds to soften the caramel and chocolate.

FAQs

Can I make this cookie cake ahead of time?

Yes, you can prepare it one day in advance. Store it covered at room temperature or in the refrigerator.

Can I use homemade caramel instead of candies?

Absolutely. Use about 1 1/2 cups of thick homemade caramel sauce and mix it with the toasted coconut.

What if I don’t have a 9-inch round pan?

You can use a 9-inch square pan or a 10-inch round pan. Adjust baking time slightly and watch for doneness.

How do I prevent the cookie base from overbaking?

Remove it from the oven when the center is just set. It will continue to cook slightly as it cools.

Can I use unsweetened coconut?

Yes, but the topping will be less sweet. You may want to add 1–2 tablespoons of powdered sugar to the caramel mixture.

Why is my caramel too thick?

If the caramel becomes too thick, stir in 1–2 tablespoons of warm heavy cream until it loosens.

Can I make this gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

How do I get clean slices?

Chill the cake for about 20 minutes, then use a sharp knife wiped clean between cuts.

Can I double this recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Increase baking time to about 28–32 minutes.

Does this need to be refrigerated?

It can stay at room temperature for a few days, but refrigeration helps the caramel set more firmly, especially in warm climates.

Conclusion

This Samoa Cookie Cake delivers everything you love about the classic cookie in a thick, chewy, shareable dessert. With its buttery cookie base, gooey caramel-coconut topping, and elegant chocolate drizzle, it’s a showstopping treat that’s surprisingly simple to make. Whether you’re celebrating a special occasion or just satisfying a sweet craving, this cookie cake is guaranteed to impress every time.

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