why make this recipe
No Bake Samoa Cookies bring the deliciousness of classic Samoa Girl Scout cookies right to your kitchen without the need for an oven. They are simple to make and perfect for satisfying your sweet tooth. The combination of toasted coconut, caramel, and chocolate creates a delightful treat that everyone will love. Plus, you can whip them up fairly quickly, making them great for parties or just a snack at home.
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:
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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.
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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.
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Combine coconut & caramel: Pour the toasted coconut into the caramel mixture and stir until fully coated.
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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.
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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.
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Dip & drizzle: Dip the bottom of each cookie into the melted chocolate, place back on the parchment, and drizzle remaining chocolate over the tops.
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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 as a dessert after dinner, with a cup of coffee, or as a sweet snack anytime. They are perfect for parties, potlucks, or simply enjoying at home. You can also place them on a decorative plate for a fun presentation!
how to store No Bake Samoa Cookies
Store No Bake Samoa Cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them. Just make sure they are in a container where they won’t stick together.
tips to make No Bake Samoa Cookies
- Make sure to stir the coconut frequently while toasting to prevent burning.
- If your caramel is too thick, adding a bit more milk can help make it smoother.
- Using parchment paper helps with easy cleanup and prevents sticking.
variation
You can try adding nuts or using dark chocolate for a richer flavor. If you like a little crunch, consider mixing in some crushed cookies or graham crackers into the coconut-caramel mixture.
FAQs
Q: Can I use sweetened coconut instead of unsweetened?
A: Yes, sweetened coconut can be used for a sweeter cookie, but adjust the sugar in other ingredients if necessary.
Q: How can I make these cookies gluten-free?
A: Ensure that the caramel and chocolate chips you use are gluten-free. Most brands are safe, but always check labels.
Q: What can I use instead of coconut oil?
A: You can use butter as a substitute for coconut oil if you prefer. It will provide a slightly different flavor but will still work well.
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 back on the parchment, and drizzle 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.
