No-Bake Samoa Cookies Recipe
These No-Bake Samoa Cookies are a delightful treat inspired by the classic Girl Scout cookie, featuring toasted shredded coconut coated in smooth caramel and decadent chocolate. Perfect for when you want an easy, no-bake dessert that combines chewy caramel, crunchy toasted coconut, and rich chocolate in every bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 15 cookies 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Toasted Coconut
- 2 cups unsweetened shredded coconut
Caramel Mixture
- 1 cup soft caramel candies (about 20 pieces)
- 2 tablespoons milk or heavy cream (for richer flavor)
- ¼ teaspoon vanilla extract
- Pinch of salt
Chocolate Coating
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or butter
Instructions
- Toast the coconut: Spread the shredded coconut in a dry skillet over medium heat. Stir frequently for 5 to 7 minutes until the coconut turns golden brown and releases a fragrant aroma. Transfer to a plate and allow to cool.
- Melt the caramel: In a small saucepan set to low heat, combine the caramel candies and milk or heavy cream. Stir continuously until the mixture is smooth and creamy. Remove from heat, then stir in the vanilla extract and a pinch of salt.
- Combine coconut & caramel: Pour the cooled toasted coconut into the warm caramel mixture. Stir thoroughly until each shred of coconut is well coated with caramel.
- Shape the cookies: Using a tablespoon or small cookie scoop, drop spoonfuls of the coconut-caramel mixture onto a parchment-lined baking sheet. Gently flatten and shape each mound into a round cookie using your fingers.
- Melt the chocolate: Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until the chocolate is melted smoothly and fully combined.
- Dip & drizzle: Dip the bottom of each shaped cookie into the melted chocolate, then place it back on the parchment paper. Drizzle the remaining chocolate over the tops of the cookies for a decorative finish.
- Set & serve: Refrigerate the cookies for 15 to 20 minutes until the chocolate is firm. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to maintain freshness for longer.
Notes
- Use heavy cream instead of milk for a richer, creamier caramel.
- Ensure the coconut is evenly toasted to avoid burnt spots, which will affect flavor.
- Be gentle when shaping the cookies so they hold together without crumble.
- Use parchment paper to prevent sticking and make cleanup easier.
- Store cookies in an airtight container to maintain freshness and texture.
Keywords: No-bake cookies, Samoa cookies, caramel coconut cookies, easy dessert, chocolate dipped cookies, toasted coconut cookies
Find it online: https://tastemadebyclara.com/no-bake-samoa-cookies-recipe/
