Easy No-Bake Samoa Cookies Recipe

Introduction

These Easy No-Bake Samoa Cookies are a delicious twist on the classic Girl Scout treat. Featuring a rich caramel-coconut topping on fudgy shortbread cookies, all drizzled with melted chocolate, they’re a quick and irresistible dessert perfect for any occasion.

Ingredients

• 1 package fudge stripe shortbread cookies (about 20-24 cookies)
• 1 (11 oz) package caramel bits
• 3 tablespoons heavy cream
• 2 cups toasted coconut*
• 2 squares chocolate CandiQuik

Instructions

1. Step 1: Line a baking sheet with foil and arrange the fudge stripe shortbread cookies, stripe-side up, about 1-2 inches apart. Set aside.
2. Step 2: In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave on high for about 30 seconds, then stir. Microwave for an additional 15-20 seconds, stirring until smooth.
3. Step 3: Fold in the toasted coconut until well combined.
4. Step 4: Quickly spoon a tablespoon of the coconut caramel mixture onto each cookie, spreading it to cover the surface. Repeat with the remaining cookies.
5. Step 5: In a small bowl, microwave the chocolate CandiQuik on high for about 30 seconds, stirring until melted and smooth.
6. Step 6: Drizzle the chocolate over the cookies. For an easy piping method, transfer the melted chocolate into a sandwich bag, seal it, and snip off a corner.
7. Step 7: Allow the chocolate to set for 15-20 minutes before serving. Store the cookies in an airtight container at room temperature.

Tips & Variations

• To toast coconut, preheat your oven to 300°F. Spread the coconut evenly on a foil-lined baking pan. Bake for 5 minutes, stir, then bake for an additional 5-7 minutes. Stir again and bake 3-5 minutes more, watching closely to avoid burning.
• For a nutty twist, add chopped pecans or walnuts to the caramel coconut mixture before topping the cookies.
• If you prefer a darker chocolate flavor, substitute the chocolate CandiQuik with dark chocolate melts or chips.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. Keep them away from heat or direct sunlight to prevent the chocolate from melting. If your kitchen is warm, refrigerate the cookies and bring them to room temperature before serving. These cookies do not freeze well due to the caramel and coconut topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular caramel instead of caramel bits?

Yes, you can melt regular caramel candies or use soft caramel squares. Just ensure they are cut into small pieces to melt evenly, and adjust the cream amount slightly if needed for a smooth consistency.

What type of coconut works best?

Sweetened shredded coconut is preferable because it adds extra flavor and texture. Toasting it enhances the nutty aroma and gives the topping a nice golden color.

Easy No-Bake Samoa Cookies Recipe

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★★★★★

4.8 from 106 reviews

These Easy No-Bake Samoa Cookies combine fudge stripe shortbread cookies topped with a luscious caramel-coconut mixture and drizzled with rich melted chocolate. A delightful treat that captures the flavors of classic Samoa cookies without any baking required, perfect for quick and effortless dessert preparation.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 10 minutes (including toasting coconut)
• Total Time: 25 minutes
• Yield: 20–24 cookies 1x
• Category: No-Bake Cookies
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 1 package fudge stripe shortbread cookies (about 20–24 cookies)

Caramel Coconut Topping

• 1 (11 oz) package caramel bits
• 3 tablespoons heavy cream
• 2 cups toasted coconut*

Chocolate Drizzle

• 2 squares chocolate CandiQuik

Toasted Coconut (optional preparation)

• 2 cups unsweetened shredded coconut

Instructions

1. Prepare the baking sheet: Line a baking sheet with foil. Arrange the fudge stripe shortbread cookies on the sheet, stripe-side up, spaced about 1-2 inches apart. Set aside.
2. Make the caramel coconut mixture: In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave on high for 30 seconds, then stir. Continue microwaving in 15-20 second intervals, stirring each time until the mixture is completely smooth. Fold in the toasted coconut until the mixture is evenly combined.
3. Top the cookies: Quickly spoon about a tablespoon of the coconut caramel mixture onto each cookie, spreading it to cover the surface evenly. Repeat this process for all cookies.
4. Melt the chocolate: In a small bowl, microwave the chocolate CandiQuik squares on high for about 30 seconds. Stir until melted and smooth. For easier decorating, transfer the melted chocolate into a sandwich bag, seal it, and snip off a corner for piping.
5. Decorate the cookies: Drizzle the melted chocolate over the coconut caramel topping on each cookie. Allow the chocolate to set for 15-20 minutes at room temperature.
6. Store and serve: Once set, serve the cookies immediately or store them in an airtight container at room temperature for up to 3 days.
7. Optional – Toast the coconut: Preheat oven to 300°F (150°C). Spread 2 cups of shredded coconut evenly on a foil-lined baking pan. Bake for 5 minutes, then stir. Bake for another 5-7 minutes, stirring once more, followed by a final 3-5 minutes of baking, watching carefully until the coconut turns golden brown and toasted.

Notes

• Be sure to work quickly when spooning the caramel coconut mixture onto the cookies as it will begin to set as it cools.
• To toast coconut without an oven, you can toast it in a dry skillet over medium heat, stirring frequently until golden.
• Store the cookies in an airtight container at room temperature; refrigeration is not necessary and may harden the caramel topping.
• For a vegan version, substitute caramel bits and heavy cream with vegan alternatives and use dairy-free chocolate.

Keywords: no-bake cookies, Samoa cookies, caramel coconut cookies, fudge stripe cookies, easy desserts, quick cookies