No Bake Samoa Cookies
Why make this recipe
No Bake Samoa Cookies are a delicious and easy treat that everyone loves. They bring together the sweet flavors of caramel, coconut, and chocolate without the need for baking. This recipe is perfect for a quick dessert, making it great for gatherings or a sweet snack at home. You can enjoy the taste of those famous Girl Scout cookies right in your kitchen!
How to make No Bake Samoa Cookies
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
Directions:
- Toast the coconut: Spread the shredded coconut on a dry skillet over medium heat. Stir frequently until golden brown and fragrant (about 5–7 minutes). Transfer to a plate to cool.
- Melt the caramel: In a small saucepan over low heat, combine the caramel candies and milk. Stir continuously until smooth. Remove from heat and stir in the vanilla and salt.
- Combine coconut & caramel: Pour the toasted coconut into the caramel mixture and stir until fully coated.
- Shape the cookies: Using a tablespoon or small cookie scoop, drop mounds of the coconut-caramel mixture onto a parchment-lined baking sheet. Use your fingers to gently flatten and shape into rounds.
- Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 20-second intervals, stirring after each, until melted and smooth.
- Dip & drizzle: Dip the bottom of each cookie into the melted chocolate, place back on the parchment, and drizzle remaining chocolate over the tops.
- Set & serve: Refrigerate for 15–20 minutes until the chocolate is firm. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
How to serve No Bake Samoa Cookies
Serve No Bake Samoa Cookies chilled or at room temperature. They can be enjoyed alone or paired with a glass of milk or hot beverage. These cookies are perfect for parties, snacks, or dessert platters.
How to store No Bake Samoa Cookies
Store No Bake Samoa Cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them. Just be sure to let them sit at room temperature for a few minutes before serving if they were chilled.
Tips to make No Bake Samoa Cookies
- Make sure to stir the coconut constantly while toasting to prevent burning.
- You can use flavored coconut oil to enhance the coconut taste.
- For a fun twist, add chopped nuts or drizzles of white chocolate on top.
Variation
You can customize No Bake Samoa Cookies by adding different types of nuts or using dark chocolate instead of semi-sweet chocolate for a richer flavor.
FAQs
Can I use sweetened coconut instead of unsweetened?
Yes, though it may make your cookies sweeter.
Can I freeze these cookies?
Yes, they can be frozen. Just store them in an airtight container and separate layers with parchment paper.
What can I use if I don’t have coconut oil?
You can use any neutral oil or unsalted butter as a substitute for coconut oil.
No Bake Samoa Cookies
Ingredients
Method
- Toast the shredded coconut on a dry skillet over medium heat, stirring frequently until golden brown and fragrant (about 5-7 minutes). Transfer to a plate to cool.
- In a small saucepan over low heat, combine caramel candies and milk, stirring continuously until smooth. Remove from heat and stir in vanilla and salt.
- Add the toasted coconut to the caramel mixture and stir until fully coated.
- Using a tablespoon or small cookie scoop, drop mounds of the coconut-caramel mixture onto a parchment-lined baking sheet. Flatten and shape into rounds.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 20-second intervals, stirring until melted and smooth.
- Dip the bottom of each cookie into the melted chocolate, place back on the parchment, and drizzle the remaining chocolate over the tops.
- Refrigerate for 15-20 minutes until the chocolate is firm. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.