why make this recipe
No Bake Samoa Cookies are a delightful treat that combines the flavors of coconut, caramel, and chocolate. These cookies are inspired by the popular Girl Scout Samoa cookies but are easy to make at home without the need for baking. They are perfect for satisfying your sweet tooth while being simple and fun to prepare. With just a few ingredients and some quick steps, you can enjoy these delicious treats any time you like!
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 lovely dessert after dinner or as a sweet snack throughout the day. They pair wonderfully with a cup of coffee or a glass of milk. You can also cut them into smaller pieces for serving at parties and gatherings.
how to store No Bake Samoa Cookies
To keep your No Bake Samoa Cookies fresh, store them in an airtight container at room temperature. They will stay good for up to 3 days. If you want to keep them longer, refrigerate them, and they can last about a week.
tips to make No Bake Samoa Cookies
- Make sure to stir the coconut constantly while toasting to avoid burning.
- For extra flavor, you can use dark chocolate instead of semi-sweet chocolate.
- If you want thicker chocolate shells, dip the cookies twice in the melted chocolate.
- Feel free to add a sprinkle of sea salt on top of the chocolate drizzle for a sweet and salty flavor.
variation
You can customize No Bake Samoa Cookies by adding nuts or using different types of chocolate, such as white chocolate, for dipping. Also, try adding a hint of almond extract for a unique twist.
FAQs
Can I make these cookies vegan?
Yes, you can use dairy-free caramel candies and coconut oil to create a vegan version of these cookies.
How long will the cookies stay fresh?
These cookies will last for up to 3 days at room temperature or about a week in the refrigerator.
Can I freeze No Bake Samoa Cookies?
Yes, you can freeze these cookies. Just place them in an airtight container with parchment paper between layers. They will hold their flavor and texture for about a month in the freezer.
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.
