Oh, I am so excited to share this delightful treat with you — the No-Bake Samoa Cookies Recipe is an absolute game changer when it comes to whipping up something sweet without turning on the oven. These little beauties have that perfect combination of toasted coconut, luscious caramel, and rich chocolate that melts in your mouth and warms your heart. They’re wonderfully simple to make, totally satisfying, and a fantastic way to impress friends or indulge yourself with little effort. Trust me, once you try this No-Bake Samoa Cookies Recipe, you’re going to want to make them again and again!
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and each one plays a vital role in delivering that signature Samoa cookie flavor and texture. The sweet shredded coconut creates a chewy, toasty base, while the gooey caramel adds richness. The dark chocolate provides a lovely bittersweet contrast, and a touch of salt balances it all perfectly.
- Sweetened shredded coconut (3 cups, divided): Toast most for that irresistible golden crunch, reserving a bit to sprinkle on top for a pop of texture and visual appeal.
- Soft caramel candies (11 ounces, unwrapped): The star ingredient that melts into a luscious coating, binding everything together with perfect sweetness.
- Heavy cream (3 tablespoons): Makes the caramel luscious and smooth, preventing it from being too thick or sticky.
- Unsalted butter (2 tablespoons): Adds richness and helps create a silky caramel texture.
- Vanilla extract (1 teaspoon): Brings out the deep, warm notes in the caramel and coconut.
- Fine sea salt (1/4 teaspoon): Just enough to balance the sweetness and enhance all the flavors.
- Dark or semisweet chocolate (8 ounces, finely chopped): For dipping and drizzling, providing that decadently bitter counterpoint to the sweetness.
- Coconut oil or neutral oil (2 teaspoons): Helps melt the chocolate smoothly and gives it a shiny finish.
How to Make No-Bake Samoa Cookies Recipe
Step 1: Prep and Toast the Coconut
Start by lining a baking sheet with parchment paper or a silicone mat — this keeps everything tidy and nonstick. Scoop out 3 cups of sweetened shredded coconut, setting aside 1/4 cup to sprinkle later. Next, toast the remaining coconut in a dry skillet over medium heat, stirring frequently until it turns lightly golden and starts to smell nutty. This toasting is what gives the cookies that iconic crispy, toasted coconut flavor.
Step 2: Melt the Caramel
In a small saucepan over low heat, melt the soft caramel candies with the heavy cream and butter. Stir constantly, patiently coaxing the caramel to melt into a smooth, glossy sauce. This step requires a gentle hand – you want to avoid scorching. Once melted, take the pan off the heat and stir in vanilla extract and sea salt to deepen the flavor.
Step 3: Combine the Coconut and Caramel
Pour the warm caramel mixture over the toasted coconut and fold it together with a sturdy spatula. Make sure each strand of coconut is thoroughly coated with rich caramel. Let the mixture sit for a few minutes — this allows it to cool just enough so it’s malleable but not too hot to handle, perfect for shaping your cookies.
Step 4: Shape the Cookies
Using a cookie scoop or a tablespoon, scoop packed mounds of the caramel-coconut mixture onto the prepared sheet. Use slightly damp fingers to press and compact each mound, giving them a sturdy shape that holds together firmly. This step ensures your cookies don’t fall apart when dipped in chocolate later.
Step 5: Chill and Set
Pop the baking sheet into the refrigerator for 20 to 30 minutes. This chilling step helps the cookies firm up, making them easier to handle during the chocolate dipping process, and prevents any melting or spreading.
Step 6: Melt the Chocolate
Place the chopped chocolate and coconut or neutral oil into a microwave-safe bowl. Heat in short bursts, stirring after each, until the chocolate is silky smooth. The oil adds that glossy shine and helps the chocolate coat the cookies evenly without clumping.
Step 7: Dip, Drizzle, and Garnish
Now the fun part! Dip the bottom of each chilled cookie into the melted chocolate, letting any excess drip off before placing it back on the parchment-lined tray. Once all the bottoms are coated, drizzle the remaining chocolate over the tops and immediately sprinkle with the reserved coconut. Refrigerate one last time to set the chocolate completely.
How to Serve No-Bake Samoa Cookies Recipe
Garnishes
Sprinkling toasted coconut on top is classic and perfect, but feel free to get creative! A light dusting of powdered sugar or a pinch of flaky sea salt can add interesting texture and dimension that pairs beautifully with the caramel and chocolate.
Side Dishes
The cookies are delicious on their own, but pairing them with a cup of rich coffee or creamy hot chocolate elevates the experience. If you’re serving a platter, fresh berries or a small bowl of vanilla yogurt can provide a refreshing contrast.
Creative Ways to Present
For a special touch, arrange your cookies on a rustic wooden board or a pretty cake stand with some coconut flakes scattered around. Wrapping individual cookies in wax paper or placing them in small decorative boxes makes them wonderful gifts or party favors that are sure to impress.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully in an airtight container in the refrigerator for up to one week. Keeping them chilled helps maintain the crispness of the toasted coconut and firm texture of the caramel and chocolate.
Freezing
You can freeze the cookies for up to 3 months. Arrange them on a baking sheet in a single layer and freeze until solid, then transfer into a freezer-safe container or bag. Thaw them overnight in the refrigerator before serving to preserve their perfect chewiness.
Reheating
Since these are no-bake treats, reheating is not necessary. If you prefer them slightly warmer, let them sit at room temperature for 15-20 minutes before enjoying — this softens the caramel and chocolate just enough without losing any of their character.
FAQs
Can I use sweetened coconut flakes instead of shredded coconut?
Shredded coconut works best for this recipe because it blends smoothly with the caramel and has the ideal texture. Coconut flakes are larger and might not hold together as well, but you can toast and chop them finely as a substitute if needed.
Is it possible to make a vegan version of this recipe?
Absolutely! Swap the caramel candies for a vegan caramel sauce or make your own using coconut milk and coconut sugar. Use dairy-free chocolate and plant-based butter to keep the same great texture and flavor.
Can I use milk chocolate instead of dark chocolate?
You can, but dark or semisweet chocolate provides a lovely contrast to the sweetness of the caramel and coconut. Milk chocolate will make the cookies sweeter, so adjust according to your preference.
How do I prevent the cookies from sticking to my fingers?
Dipping your fingers in a little water or lightly greasing them with coconut oil before shaping the caramel-coconut mixture helps greatly. It prevents sticking and keeps your hands clean and smooth.
What’s the best way to melt the caramel if I don’t have a stove?
You can melt the caramel candies in the microwave by heating them in short bursts with the heavy cream and butter, stirring frequently. Just be careful not to overheat, or the caramel could burn or seize.
Final Thoughts
I hope you’re as excited as I am to try this No-Bake Samoa Cookies Recipe. It’s a perfect sweet treat for any occasion, combining nostalgia, simplicity, and mouthwatering flavors in each bite. Whether you want a quick dessert or a show-stopping gift, this recipe delivers without the fuss. Have fun with it, share the love, and enjoy every chewy, chocolatey, caramel-filled moment!
Print
No-Bake Samoa Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
No-Bake Samoa Cookies are a delightful treat featuring toasted shredded coconut coated in a rich caramel mixture and topped with decadent dark chocolate and extra coconut. These easy-to-make cookies don’t require baking and come together in under an hour, making them perfect for a quick homemade dessert inspired by classic Samoa flavors.
Ingredients
Coconut
- 3 cups sweetened shredded coconut, divided
- 1/4 cup sweetened shredded coconut (reserved for topping)
Candy and Caramel Sauce
- 11 ounces soft caramel candies, unwrapped
- 3 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Chocolate Coating
- 8 ounces dark or semisweet chocolate, finely chopped
- 2 teaspoons coconut oil or neutral oil
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone mat and set aside. Measure 3 cups sweetened shredded coconut and set 1/4 cup aside for topping later.
- Toast Coconut: Place the remaining 2 3/4 cups shredded coconut in a large dry skillet over medium heat. Toast, stirring frequently, for 4 to 6 minutes until the coconut is lightly golden and fragrant. Transfer the toasted coconut to a large mixing bowl and let it cool slightly.
- Make Caramel Mixture: In a small saucepan over low heat, combine unwrapped caramel candies, heavy cream, and unsalted butter. Stir constantly for 3 to 5 minutes until the caramels are fully melted and the mixture is smooth and glossy. Remove from heat and stir in vanilla extract and sea salt.
- Combine Coconut and Caramel: Pour the warm caramel mixture over the toasted coconut. Use a sturdy spatula to fold and stir until every strand of coconut is evenly coated in the thick sticky caramel. Let it sit for 3 to 5 minutes until cool enough to handle but still pliable.
- Shape Cookies: Using a 1 1/2-tablespoon cookie scoop or spoon, scoop packed mounds of the caramel-coconut mixture onto the prepared baking sheet. Use slightly damp fingers to press and compact each mound so it holds together well, forming 24 cookies.
- Chill Cookies: Refrigerate the baking sheet for 20 to 30 minutes until the cookies are firm and set. This helps them maintain their shape during chocolate dipping.
- Melt Chocolate: Place chopped chocolate and coconut oil in a microwave-safe bowl. Microwave in 20 to 30 second increments, stirring between each, until the chocolate is fully melted and smooth.
- Coat Cookies: Dip the bottom of each chilled cookie into the melted chocolate, letting excess drip back. Return cookies to the parchment-lined tray. Drizzle remaining chocolate over the tops and immediately sprinkle reserved 1/4 cup of shredded coconut on top.
- Set Chocolate: Refrigerate the cookies for another 10 to 15 minutes until the chocolate is fully set. Serve slightly chilled or at cool room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use slightly damp fingers to handle the sticky caramel-coconut mixture to prevent sticking while shaping the cookies.
- Dark or semisweet chocolate can be substituted based on sweetness preference.
- Be careful not to over-toast the coconut as it can burn quickly; aim for a light golden color.
- For a dairy-free version, substitute heavy cream and butter with coconut cream and vegan butter alternatives.
- Store cookies in the refrigerator to keep the caramel and chocolate firm.
