Samoa Popcorn Recipe

Name: Samoa Popcorn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Toasted Shredded Coconut; 15 cups Popped Corn (for 15 Cups I Used Three 3-ounce Size Microwave Packs); 24 whole Shortbread Cookies, Chopped (I Used Lorna Doone); 1 cup Butter; 2 cups Brown Sugar; 1/2 cups Corn Syrup; 1 teaspoon Salt; 1/2 teaspoons Baking Soda; 1 teaspoon Vanilla; 1 cup Chocolate Chips

Servings: persons

1
To toast coconut: Preheat oven to 300 F. Spread coconut in an even layer on a baking sheet.
2
Bake in a 300 F oven for 20 minutes, stirring every 5 minutes to prevent coconut from burning.
3
Remove coconut from the oven.
4
Lower the oven temperature to 250 F.
5
Microwave the popcorn according to package directions.
6
Pour popcorn into a large bowl, but remove all up popped kernels.
7
Into the bowl of popcorn add toasted coconut and chopped cookies.
8
In a saucepan, melt butter butter over medium heat.
9
Then add brown sugar, corn syrup and salt.
10
Bring to a slow boil, stirring constantly.
11
Boil 4 minutes without stirring, while mixture bubbles.
12
Remove from heat and stir in baking soda and vanilla.
13
Drizzle caramel over popcorn stirring to coat.
14
Pour popcorn mixture onto a large baking dish or two baking sheets.
15
Bake popcorn in a 250 F oven for 1 hour.
16
Stir popcorn every 15 minutes.
17
In a microwave safe bowl, melt chocolate in 30 second intervals stirring in between each interval and continuing until melted.
18
Drizzle over the entire batch of popcorn.
19
Let popcorn cool completely before breaking apart.
20
Store in an airtight container.

1860

kcal

Calories

Fat

311

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Toasted Shredded Coconut, 15 cups Popped Corn (for 15 Cups I Used Three 3-ounce Size Microwave Packs), 24 whole Shortbread Cookies, Chopped (I Used Lorna Doone), 1 cup Butter, and more.

Yes, Samoa Popcorn falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Samoa Popcorn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions