Description
These Sourdough Samoa Cookies are a dreamy combination of buttery sourdough shortbread, gooey caramel, toasted coconut, and rich chocolate. A creative, chewy twist on the classic Girl Scout favorite—perfect for using up sourdough discard and impressing every cookie lover.
Ingredients
For the Cookie Base
✅ 1 cup unsalted butter, softened
✅ ½ cup granulated sugar
✅ ½ cup sourdough discard (unfed)
✅ 1 egg yolk
✅ 1 tsp vanilla extract
✅ 2¼ cups all-purpose flour
✅ ½ tsp salt
For the Topping
✅ 2½ cups sweetened shredded coconut
✅ 11 oz soft caramels (about 40 unwrapped)
✅ 3 tbsp heavy cream
✅ ½ tsp sea salt
✅ 1 cup semi-sweet chocolate chips or melting wafers
Instructions
1️⃣ Make the Cookie Dough
Cream butter and sugar until light and fluffy. Mix in sourdough discard, egg yolk, and vanilla.
Add flour and salt gradually, mixing into a soft dough. Wrap and chill for 30 minutes.
2️⃣ Toast the Coconut
Preheat oven to 350°F (175°C). Spread coconut on a baking sheet and toast for 6–8 minutes, stirring halfway, until golden. Let cool.
3️⃣ Roll, Cut, and Bake
Roll chilled dough to ¼-inch thickness. Cut into rings with cookie cutters.
Bake on parchment-lined sheets for 10–12 minutes, until edges are golden. Cool completely.
4️⃣ Make the Caramel Topping
Melt caramels with cream and salt over low heat, stirring until smooth.
Mix in toasted coconut. Cool slightly, then spoon mixture over each cookie.
5️⃣ Dip and Drizzle
Melt chocolate chips. Dip the bottom of each cookie in chocolate and place on parchment.
Drizzle tops with more chocolate using a fork or piping bag.
Let set completely before serving or storing.
Notes
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Store in an airtight container for up to 5 days.
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Freeze in layers separated by parchment for up to 2 months.
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Swap chocolate for butterscotch or white chocolate for variation.
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Make dairy-free with vegan caramels and butter.
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No sourdough? Replace discard with ¼ cup flour + 1 tbsp milk.