Description
These No-Bake Samoa Cookies are a delicious twist on the classic Girl Scout treat—featuring toasted coconut, rich caramel, and smooth chocolate, all made without an oven. They’re chewy, chocolate-dipped, and perfect for easy entertaining or weekday indulgence.
Ingredients
1 ½ cups sweetened shredded coconut
1 ½ cups soft caramel candies (such as Werther’s or Kraft)
2 tablespoons heavy cream
½ teaspoon vanilla extract
1 pinch salt
1 cup dark or semi-sweet chocolate chips
1 teaspoon coconut oil or shortening (optional)
Instructions
1. Toast the Coconut: In a dry skillet over medium heat, stir the shredded coconut for 5–7 minutes until golden and fragrant. Remove and let cool.
2. Melt the Caramel: Combine caramel candies and heavy cream in a saucepan over low heat. Stir until melted and smooth. Stir in vanilla extract and salt.
3. Mix with Coconut: Pour the caramel mixture over toasted coconut and stir until evenly combined.
4. Shape the Cookies: Scoop tablespoon-sized portions onto a parchment-lined tray and form into mounds. Chill for 30 minutes.
5. Dip in Chocolate: Melt chocolate chips (with optional coconut oil) in the microwave. Dip the bottoms of the cookies and return them to the tray.
6. Drizzle & Set: Drizzle remaining chocolate over the tops. Let set at room temperature or refrigerate briefly.
Notes
Make sure your caramel is warm when mixing—it helps the coconut bind well.
Chill the shaped cookies before dipping to prevent them from crumbling.
Use parchment paper to avoid sticking when dipping and setting the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
Keywords: No-bake, Samoa cookies, caramel coconut chocolate