These Samoa Cookie Sandwiches are completely irresistible. The caramel buttercream is sandwiched between two chewy sugar cookies coated with chocolate sauce and rolled in toasted coconut.

Samoa Cookie Sandwich

  • Author: Julianne Dell
  • Prep Time: 60 mins
  • Cook Time: 12 mins
  • Total Time: 1 hour 12 minutes


  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 2 Large eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tarter
  • 1 ½ cup coconut, toasted
  • For the filling:
  • ¾ cup unsalted butter
  • 4 cups powdered sugar
  • 3 tablespoons caramel sauce (such as Hershey’s or Smuckers)
  • 1 tablespoon milk
  • pinch of salt
  • ½ cup hot fudge jar (such as Hershey’s or Smuckers


  1. Combine butter with sugar and beat on medium speed until well creamed together.
  2. Add egg and vanilla extract. Mix into butter and sugar until egg is well beaten.
  3. In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.
  4. Refrigerate dough for a minimum of 30 minutes and up to 1 hour. Do NOT skip this step or you will have cookies thinner than pancakes!
  5. Preheat oven to 350° F. Use a medium cookie scoop (1-2 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet. Place about 2 inches apart.
  6. Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
  7. While cookies are baking, toast coconut on a second baking sheet lined with parchment paper. Keep an eye on the coconut while baking. It need less than 10 minutes. Put on a paper plate to cool.
  8. For the frosting:
  9. Allow butter to come to room temperature. Using a stand mixer, beat the butter for several minutes until light and fluffy.
  10. Add powdered sugar one cup at a time and slowly increase speed from low to medium. As the frosting becomes thicker, slowly add caramel sauce and milk, one tablespoon at a time. Gradually increase speed to medium high; beat for several minutes until light and fluffy adding a pinch of salt to cut the sweetness.
  11. Fill a large piping bag that is fitted with a 1M tip. Set aside.
  12. To assemble the cookies, first heat a jar of hot fudge for 30 seconds so that it is spreadable but not hot to the touch. Spread a thin layer of hot fudge sauce on the backside of the cookies.
  13. On the backside of one cookie, pipe a layer of caramel frosting using a 1M tip, starting from the outside edge and working you way in.
  14. Add a second, hot fudge frosted cookie on top. Gently roll the cookie in the toasted coconut. You can use your hands to press the coconut into the frosting as well.
  15. Store in an air-tight container.