No Bake Samoa Cookies Recipe
Introduction
No Bake Samoa Cookies are a delightful treat that combines toasted coconut, rich caramel, and smooth chocolate. These easy-to-make cookies capture the flavors of the classic Samoa cookie without needing an oven, perfect for a quick and satisfying dessert.
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
Instructions
- Step 1: Toast the coconut by spreading 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.
- Step 2: Melt the caramel by combining the caramel candies and milk in a small saucepan over low heat. Stir continuously until smooth. Remove from heat and stir in the vanilla extract and pinch of salt.
- Step 3: Pour the toasted coconut into the caramel mixture and stir until the coconut is fully coated.
- Step 4: 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 each mound into a round cookie.
- Step 5: Melt the chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until melted and smooth.
- Step 6: Dip the bottom of each cookie into the melted chocolate, place it back on the parchment, and drizzle the remaining chocolate over the tops of the cookies.
- Step 7: Refrigerate the cookies for 15–20 minutes until the chocolate is firm. Your Samoa cookies are now ready to enjoy!
Tips & Variations
- For a richer flavor, substitute heavy cream for milk when melting the caramel candies.
- Try using dark chocolate instead of semi-sweet for a deeper chocolate taste.
- If you prefer stronger coconut flavor, toast an additional ½ cup of coconut and sprinkle on top after the chocolate sets.
- To speed up firming, briefly chill cookies in the freezer instead of the refrigerator.
Storage
Store the Samoa Cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated for up to a week. When ready to serve, let refrigerated cookies sit at room temperature for a few minutes to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought caramel sauce instead of caramel candies?
Yes, you can substitute caramel candies with about ½ cup of store-bought caramel sauce. Warm it gently and combine with milk before mixing with the toasted coconut.
What if I don’t have coconut oil for melting the chocolate?
If you don’t have coconut oil, butter can be used as a substitute. It helps smooth the chocolate and adds a bit of richness.
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No Bake Samoa Cookies Recipe
- Total Time: 25 minutes
- Yield: About 12–15 cookies 1x
- Diet: Vegetarian
Description
Delicious No Bake Samoa Cookies combine toasted shredded coconut with smooth caramel and rich chocolate for a quick and easy treat that requires no oven. These cookies feature a perfect balance of sweet, chewy, and crunchy textures with the classic flavors reminiscent of popular Samoa-style desserts.
Ingredients
Toasted Coconut
- 2 cups unsweetened shredded coconut
Creamy Caramel Mixture
- 1 cup soft caramel candies (about 20 pieces)
- 2 tablespoons milk (or heavy cream for richer flavor)
- ¼ teaspoon vanilla extract
- Pinch of salt
Chocolate Coating
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (or butter)
Instructions
- Toast the coconut: Spread the shredded coconut evenly on a dry skillet over medium heat. Stir frequently to avoid burning and continue until the coconut turns a golden brown and becomes fragrant, approximately 5 to 7 minutes. Remove from heat and transfer to a plate to cool.
- Melt the caramel: In a small saucepan set over low heat, combine the soft caramel candies and milk. Stir continuously until the mixture is smooth and fully melted. Remove from heat, then stir in the vanilla extract and a pinch of salt to enhance flavor.
- Combine coconut & caramel: Pour the cooled toasted coconut into the warm caramel mixture and stir until every shred of coconut is thoroughly coated in caramel.
- Shape the cookies: Use a tablespoon or a small cookie scoop to drop mounds of the coconut-caramel mixture onto a baking sheet lined with parchment paper. Gently flatten each mound into a round cookie shape using your fingers.
- Melt the chocolate: Place the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Heat in short 20-second intervals, stirring between each until the chocolate is completely melted and smooth.
- Dip & drizzle: Dip the bottom of each cookie into the melted chocolate, then place it back onto the parchment-lined sheet. Use a spoon or fork to drizzle the remaining melted chocolate over the tops of the cookies for a decorative finish.
- Set & serve: Refrigerate the cookies for 15 to 20 minutes to allow the chocolate to firm up. Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for longer freshness.
Notes
- For a richer and creamier caramel sauce, substitute milk with heavy cream.
- Keep an eye on the toasted coconut to prevent burning; it can go from golden to burnt quickly.
- You can use butter instead of coconut oil for melting chocolate if preferred.
- Store cookies in an airtight container to maintain freshness and prevent the chocolate from melting.
- These cookies are not baked but chilled to set the chocolate coating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: No Bake Cookies, Samoa Cookies, Coconut Caramel Cookies, Easy Dessert, Chocolate Dipped Cookies, Quick Homemade Treat
