Easy No-Bake Samoa Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Store and serve: Once set, serve the cookies immediately or store them in an airtight container at room temperature for up to 3 days.
- 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
Find it online: https://heutigemahlzeiten.com/easy-no-bake-samoa-cookies-recipe/
