Introduction

No-Bake Samoa Cookies are a delightful treat inspired by the classic flavors of caramel, toasted coconut, and chocolate. These easy-to-make cookies combine chewy caramel-coated coconut with a smooth chocolate finish, perfect for when you want a sweet snack without turning on the oven.

A close-up view of a plate filled with coconut cookies that have two layers: the bottom half is a smooth, dark chocolate layer with a shiny texture, while the top half is made of golden toasted coconut flakes that look crunchy and slightly caramelized. Each cookie is drizzled with thin lines of dark chocolate across the top, adding extra decoration. The cookies are arranged closely together on a white plate, which is set on a white marbled surface, showing off the mix of rich chocolate and light coconut colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups unsweetened shredded coconut
1 cup soft caramel candies (about 20 pieces)
2 tablespoons milk or heavy cream for richer flavor
1 cup semi-sweet chocolate chips
1 teaspoon coconut oil or butter
¼ teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Toast the coconut by spreading it evenly in a dry skillet over medium heat. Stir frequently until it becomes golden brown and fragrant, about 5–7 minutes. Transfer to a plate and let it cool.
Step 2: Melt the caramel by combining the caramel candies and milk in a small saucepan over low heat. Stir continuously until the mixture is smooth. Remove from heat, then stir in the vanilla extract and pinch of salt.
Step 3: Pour the toasted coconut into the caramel mixture and stir well to coat all the coconut evenly.
Step 4: Using a tablespoon or small cookie scoop, drop mounds of the coconut-caramel mixture onto a parchment-lined baking sheet. Gently flatten and shape each mound into a round cookie using your fingers.
Step 5: Melt the chocolate chips with the coconut oil in a microwave-safe bowl by heating in 20-second intervals. Stir after each interval until completely melted and smooth.
Step 6: Dip the bottom of each cookie into the melted chocolate, then place them back on the parchment paper. Drizzle the remaining chocolate over the top of the cookies for a decorative finish.
Step 7: Refrigerate the cookies for 15–20 minutes, or until the chocolate is firm. Once set, the cookies are ready to enjoy.

Tips & Variations

For a richer flavor, use heavy cream instead of milk when melting the caramel.
Substitute semi-sweet chocolate with milk or dark chocolate to suit your taste preferences.
Add a sprinkle of sea salt on top of the chocolate drizzle for a sweet and salty contrast.
Use a small cookie scoop to ensure even-sized cookies for consistent setting.

Storage

Store Samoa Cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated. Before serving chilled cookies, let them sit at room temperature for a few minutes to soften slightly. These cookies should not be frozen as the texture may change.

How to Serve

A close-up view of several round coconut macaroons arranged closely on a white plate with a slightly raised edge. Each macaroon has two main layers: a bottom layer covered in a smooth, glossy dark chocolate coating, and a textured, golden-brown toasted coconut top layer with strands sticking out. On top of each macaroon, there are thin, irregular lines of dark chocolate drizzled across the coconut from side to side. The plate sits on a white marbled textured surface with soft natural light highlighting the details. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular shredded coconut instead of unsweetened?

Yes, but keep in mind that sweetened shredded coconut will add extra sweetness to the cookies. Adjust the amount accordingly or skip adding any extra sugar in the recipe.

What can I substitute for coconut oil in the chocolate?

You can use butter or vegetable oil as a substitute, but coconut oil helps maintain a smooth texture and adds subtle flavor that complements the coconut in the cookies.