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
Scale
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.
