Copycat Samoa Cookie Muffins (Caramel Coconut Chocolate Muffin Cups)
These Copycat Samoa Cookie Muffins are inspired by Girl Scout Samoa cookies. If you love a crispy cookie filled with a thin layer of creamy chocolate, toasted coconut, and a homemade caramel sauce, this is the sweet treat you will want to make.
These Samoa cookie muffins are divided into three layers - all of which you will taste in that first bite. The bottom layer is the "cookie" layer, followed by a mixture of melted butter and chocolate, and topped with your homemade caramel sauce and toasted coconut. The heavy cream brings it all together. Eat these as a snack, for dessert, and I wouldn't even be mad if you had them for breakfast.
Here's a quick overview of this recipe:
• Difficulty Level: Intermediate
• Family friendly: Yes, my son and I shared them (he never eats the homemade desserts that I make and he loved them)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 25 minutes
• Servings: 12
• Family rating: 9/10, would make again
• Serving suggestions: Serve as a dessert, snack, have them on-the-go, or after a workout as a sweet treat
What Makes These Muffin Cups Different Than Others?
This recipe is different because I made it in muffin tins instead of an actual baking pan. I have used muffin tins for other recipes before because they are pre-portioned. This makes them a great option if you want a sweet treat without overindulging. Because they are in muffin tins, they are easy to take on-the-go or add to a snack bag as well.
I always swap out ingredients for healthier options in my recipes. This one, for instance, I used Splenda packets, almond flour, and grass-fed butter.
What Inspired This Copycat Samoa Cookie Recipe?
This recipe was inspired by All Day I Dream About Food. I made several adjustments to simplify the ingredients and create a version that works with what I had on hand.
I have seen this recipe pop up so many times on my social media feed and I finally had the time (and energy) to make them. No regrets whatsoever.
We did adjust the ingredients to make it our own and to our liking. I never use salt in any of my recipes so that was omitted, we used Splenda packets instead of erythritol sweetener and allulose, dark chocolate chips instead of a chocolate bar or chocolate chunks, brown sugar instead of a brown sugar replacement, and almond extract instead of vanilla extract.
Why This Recipe Works
This recipe is fun and surprisingly easy to make once you break it down into layers. The ingredient list looks overwhelming but it was fairly simple - it just took some time (and patience) to do the layers separately.
It's a dessert that lasts for days in the freezer, an easy snack when you are craving something sweet, and a healthier version of a common sweet treat. The combination of textures from the crisp base, smooth chocolate, and chewy caramel coconut topping makes every bite balanced and satisfying.
Who This Recipe is For
If you are looking for a healthier alternative to your favorite Samoa cookie, this is it. This recipe is for adults and children alike. My son doesn't typically like my "healthier" desserts that I make and he loved these!
It’s also perfect for anyone who loves make-ahead desserts since these store well in the fridge or freezer.
Substitutions
If you don't have Splenda or Monkfruit as a sugar substitute, feel free to use regular sugar.
If you don't have heavy whipping cream, you can replace it with evaporated milk or you can do a 75% milk and 25% melted butter combination to create a whipping cream as well.
For a healthier substitution, you can swap out dark chocolate chips to a sugar-free dark chocolate.
FAQ
What if I like salt?
If you like salt in your baked desserts, feel free to add salt to both the crust and the caramel filling.
Do I have to use dark chocolate?
If you are looking to mimic the flavor of the Copycat Samoa cookie, I would use dark chocolate. For a lighter, yet similar flavor, you can use milk chocolate.
Do I have to use muffin tins?
You don't at all. You can also use a regular baking pan. You will want to bake at 325 degrees F for 15 minutes if you use an 8X8 pan.
Do I have to use almond extract?
No. You can use vanilla extract if you would like to. I only had almond extract in my pantry and it worked for me!
Pro Tips for the Best Copycat Samoa Cookie Muffins
I use the Cuisinart Toaster Oven and the best tip I can give you is to not overcook the bottom cookie layer. That is the first thing you taste when you take a bite and if it's burnt on the bottom, you will taste it right away. As the muffins are cooking, just keep an eye on them and remove them when they are just browned, 5-7 minutes.
You also want to keep an eye on the coconut as it's toasting. It can burn easily as well so it's important to stir it often and take it off the stove once most of the coconut is browned and toasted.
If You Enjoy Easy Treat Recipes, You May Like
- No-Bake Viral Japanese Cheesecake - the two-ingredient viral recipe that tastes just like cheesecake in a jar
- Butterscotch Bars - crunchy, flavorful, and full of chocolate
- The Perfect No-Bake Sweets You Will Want on Repeat - six no-bake treats that you will make time and time again
- 5-Ingredient Caramel Apple Dessert - a quick, easy, and simple dessert that is ready in less than 10 minutes
Ingredients for the Cookie Crust
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• *1 cup almond flour
• *1/4 cup Splenda
• 1/4 cup butter, melted
Ingredients for the Melted Chocolate Filling
• 5 oz dark chocolate chips
• 2 tbsp butter
Ingredients for the Homemade Caramel and Coconut Topping
• 1 cup shredded coconut
• 3 tbsp butter
• 1/3 cup Splenda
• 3 tbsp brown sugar
• 1/2 cup heavy whipping cream
• *1/2 tsp almond extract
If you would like to use the exact muffin tins that I use, you can find them *here.
Note: I used Splenda packets for this recipe. I poured them into a measuring cup and measured the Splenda packets that way. Feel free to use another sweetener if you would like, this is just what I had on hand.
How to Make Copycat Samoa Cookie Muffins
✓ Step #1: Make the cookie crust - In a bowl, add the cookie crust ingredients - almond flour and 1/4 cup Splenda. Whisk together. Stir in the melted butter. The crust should be a little bit crumbly - that is normal.
Spray the muffin tins with PAM or cooking spray (all the way around) and add in a layer of the cookie crust to each muffin tin. I used two 6-count muffin tins for a total of 12 single muffins. Press the cookie crust firmly and evenly to the bottom. This should take up less than half of the single muffin.
✓ Step #2: Bake - With my toaster oven, I don't have to preheat the oven - if you do, preheat to 325 degrees F. Bake the muffin tins for 5-7 minutes each, making sure the top and bottom does not burn. As you can see in the photo, some of mine burnt. It's important to take them out of the oven right as they brown.
How to Store Copycat Samoa Cookie Muffins
Store on a plate or in a sealed plastic container and keep in the fridge for 4-5 days.
About the Author
Recipe and photos by Abbie Guerrero. All photos are original.
Did You Enjoy This Coconut Dessert Recipe?
Did you make this recipe? What did you think? Do you like these better than the cookies? Let me know in the comments below!
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