Description
No-Bake Samoa Cookies are a delightful treat inspired by the classic Girl Scout cookie, featuring toasted coconut coated in rich, creamy caramel, and dipped in smooth dark chocolate with a sprinkle of coconut on top. This easy-to-make recipe requires no baking and comes together in under an hour, perfect for a sweet homemade indulgence.
Ingredients
Scale
Coconut
- 3 cups sweetened shredded coconut, divided
- 1/4 cup sweetened shredded coconut (reserved for topping)
Caramel Mixture
- 11 ounces soft caramel candies, unwrapped
- 3 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Chocolate Coating
- 8 ounces dark or semisweet chocolate, finely chopped
- 2 teaspoons coconut oil or neutral oil
Instructions
- Prepare baking sheet: Line a large baking sheet with parchment paper or a silicone mat and set aside. Measure 3 cups of sweetened shredded coconut, reserving 1/4 cup in a small bowl for later use as topping.
- Toast coconut: Add the remaining 2 3/4 cups coconut to a large dry skillet over medium heat. Stir frequently and toast for 4–6 minutes until the coconut is lightly golden and fragrant. Transfer toasted coconut to a large mixing bowl and allow it to cool slightly.
- Melt caramel mixture: In a small saucepan over low heat, combine the unwrapped 11 ounces soft caramel candies, 3 tablespoons heavy cream, and 2 tablespoons unsalted butter. Stir constantly for 3–5 minutes until fully melted and the mixture is smooth and glossy. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt.
- Combine caramel with coconut: Pour the warm caramel mixture over the toasted coconut. Use a sturdy spatula to stir and fold until the coconut strands are evenly coated with a thick and sticky mixture. Let sit for 3–5 minutes until cool enough to handle but still pliable.
- Form cookies: Using a 1 1/2-tablespoon cookie scoop or measuring spoon, form 24 packed mounds of the caramel-coconut mixture onto the prepared baking sheet. Use slightly damp fingers to press and compact each mound so they hold together well.
- Chill cookies: Refrigerate the baking sheet for 20–30 minutes, allowing the mounds to firm up and set, which helps maintain their shape when dipped in chocolate.
- Melt chocolate: Place the 8 ounces finely chopped chocolate and 2 teaspoons coconut or neutral oil in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until fully melted and smooth.
- Dip and decorate cookies: Working with one chilled cookie at a time, dip the bottom of each cookie into the melted chocolate and let excess drip back into the bowl. Return cookies to the parchment-lined baking sheet. Once all the bottoms are coated, drizzle the remaining chocolate over the cookie tops and immediately sprinkle with the reserved 1/4 cup coconut.
- Final chill and serve: Refrigerate the tray for another 10–15 minutes until the chocolate is fully set. Serve the cookies slightly chilled or at cool room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- Use slightly damp fingers when shaping cookies to prevent sticking.
- Soft caramel candies should be fully melted for a smooth coating; stirring constantly prevents burning.
- Chocolate can be tempered carefully if desired, but melting with coconut oil ensures a smooth coating and easier dipping.
- Cookies can be stored refrigerated for up to one week or frozen for longer storage.
- Toasting the coconut enhances flavor and aroma but watch carefully to avoid burning.
