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
Scale
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
