why make this recipe
No Bake Samoa Cookies are a delicious and simple treat that brings the flavors of coconut, caramel, and chocolate together without the need for baking. They are perfect for satisfying a sweet tooth and can be made quickly, making them an ideal choice for last-minute gatherings or cozy nights at home. Plus, these cookies bring a taste of the beloved Girl Scout Samoa cookies to your own 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 them back on the parchment, and drizzle the 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
These cookies can be served on their own as a sweet snack or dessert. They pair well with coffee or tea and make a great addition to dessert trays at parties. You can also serve them alongside fresh fruit for a delicious contrast.
how to store No Bake Samoa Cookies
Store your No Bake Samoa Cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can keep them in the refrigerator. Make sure the container is sealed to prevent the cookies from becoming stale.
tips to make No Bake Samoa Cookies
- Make sure to stir the coconut constantly while toasting to prevent burning.
- Use fresh caramel candies for a smoother mixture. If your caramel seems too thick, add a little more milk to loosen it up.
- Ensure that the chocolate is completely melted for a smooth dip and drizzle.
variation
You can add nuts or other types of chocolate chips for added flavor. Feel free to experiment with different extracts like almond or mint to give a unique twist to the original recipe.
FAQs
- Can I use sweetened coconut instead of unsweetened? Yes, you can use sweetened coconut, but it may make the cookies a bit sweeter than intended.
- What can I use instead of caramel candies? You can use homemade caramel sauce if you prefer. Just make sure it’s thick enough to hold the mixture together.
- How long do these cookies last? They can last up to 3 days at room temperature and longer if stored in the refrigerator.
Enjoy making your No Bake Samoa Cookies and delight in the delicious flavors!
No Bake Samoa Cookies
Ingredients
Method
- 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.
- 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.
- Pour the toasted coconut into 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. Use your fingers to gently flatten and shape into rounds.
- 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 the bottom of each cookie into the melted chocolate, place them 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.