Ingredients
Method
- Preheat the oven to 350°F and line a 9-inch cake pan with parchment paper, then lightly grease the sides.
- Whisk together the flour, baking soda, and salt in a medium bowl until evenly combined.
- Beat the softened butter, granulated sugar, additional sugar, and brown sugar until pale and fluffy.
- Blend in the egg and vanilla extract until the mixture is smooth and fully incorporated.
- Mix the dry ingredients into the butter mixture just until a soft dough forms.
- Press the dough evenly into the prepared pan and bake for 15 to 18 minutes, or until the edges are lightly golden and the center is set.
- Allow the cookie layer to cool completely before carefully removing it from the pan and placing it onto a serving platter.
- Combine the chocolate chips, cream, and butter in a microwave-safe bowl and heat until melted, then whisk until silky smooth.
- Reserve about ¼ cup of the ganache and spread the remainder evenly over the cooled cookie layer. Chill briefly until slightly firm.
- Place the cream, butter, and caramel candies in a saucepan and cook over medium heat, stirring until completely melted and smooth.
- Set aside about ¼ of the toasted coconut and stir the remaining coconut into the warm caramel mixture.
- Spread the caramel coconut mixture evenly over the chocolate layer.
- Scatter the reserved toasted coconut over the top and gently press it into the caramel.
- Drizzle the reserved ganache over the dessert in decorative lines.
- Let the topping cool and set slightly before slicing and serving.
Nutrition
Notes
This cookie cake is everything a Samoa lover dreams about — chewy, chocolatey, and draped in coconut caramel. It tastes even better the next day once everything settles. Store it covered in the fridge and let it come to room temperature before serving for the most irresistible texture.