Introduction

No Bake Samoa Cookies are a delightful and easy treat combining toasted coconut, rich caramel, and smooth chocolate. These chewy, sweet bites capture the classic flavors of the beloved Samoa cookie without any oven time. Perfect for a quick sweet fix or holiday snack.

The image shows a close-up of round cookies on a white marbled surface, each with three distinct layers. The bottom layer is a golden brown, slightly crispy cookie base with a rough edge. The middle layer is a pale, shredded coconut topping that looks moist and slightly caramelized. The top layer is a dark, glossy drizzle of chocolate, unevenly spread in thin streams across the coconut layer, adding a rich contrast in color and texture. The cookies are arranged closely, with some blurred in the background, creating a sense of depth and focus on the front cookie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups unsweetened shredded coconut
1 cup soft caramel candies (about 20 pieces)
2 tablespoons milk (or heavy cream for richer flavor)
1 cup semi-sweet chocolate chips
1 teaspoon coconut oil (or butter)
¼ teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Spread the shredded coconut in a dry skillet over medium heat. Stir frequently until the coconut is golden brown and fragrant, about 5 to 7 minutes. Transfer to a plate to cool.
Step 2: In a small saucepan over low heat, combine the caramel candies and milk. Stir continuously until the caramel is smooth and melted. Remove from heat, then stir in the vanilla extract and a pinch of salt.
Step 3: Pour the toasted coconut into the caramel mixture and stir until the coconut is fully coated.
Step 4: Using a tablespoon or small cookie scoop, drop mounds of the coconut-caramel mixture onto a parchment-lined baking sheet. Gently flatten and shape each mound into a round using your fingers.
Step 5: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 20-second intervals, stirring after each, until the chocolate is melted and smooth.
Step 6: Dip the bottom of each cookie into the melted chocolate, then place them back on the parchment paper. Drizzle the remaining chocolate over the tops of the cookies.
Step 7: Refrigerate the cookies for 15 to 20 minutes until the chocolate firms up. Serve and enjoy!

Tips & Variations

For a richer flavor, use heavy cream instead of milk when melting the caramel.
Substitute semi-sweet chocolate chips with dark or milk chocolate to suit your taste.
Add a sprinkle of sea salt on top after drizzling chocolate for a sweet-salty contrast.
If caramel candies are hard, warm them slightly in the microwave before melting to help speed up the process.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated. When ready to serve, bring refrigerated cookies to room temperature for the best texture. Reheat is not recommended as it may affect the chocolate coating.

How to Serve

The image shows a group of cookies with a rough texture made from toasted coconut flakes. Each cookie has two layers: the top layer is golden brown with crispy coconut flakes, and the bottom half is coated with a smooth, dark brown layer of chocolate. On top, thin lines of chocolate are drizzled across the coconut layer, adding a glossy contrast to the rough texture. The cookies are placed closely on a white plate with a subtle embossed design, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened coconut instead of unsweetened?

Yes, but keep in mind that sweetened coconut will make the cookies sweeter and softer. Adjust the amount of caramel accordingly if you prefer a less sweet cookie.

What if I don’t have coconut oil for melting chocolate?

You can substitute with butter or a neutral oil like vegetable oil. The fat helps create a smooth, glossy chocolate coating and easier dipping.

No Bake Samoa Cookies Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

Delight in these easy-to-make No Bake Samoa Cookies, combining toasted coconut, rich caramel, and smooth chocolate for a perfect sweet treat without the oven. Crispy, chewy, and dipped in chocolate, these cookies are a quick and indulgent dessert, ideal for satisfying your sweet tooth with minimal effort.

Author: Elias
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Approximately 20 cookies 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Toast & Caramel Mixture

2 cups unsweetened shredded coconut
1 cup soft caramel candies (about 20 pieces)
2 tablespoons milk (or heavy cream for richer flavor)
¼ teaspoon vanilla extract
Pinch of salt

Chocolate Coating

1 cup semi-sweet chocolate chips
1 teaspoon coconut oil (or butter)

Instructions

Toast the coconut: Spread the shredded coconut evenly on a dry skillet over medium heat. Stir frequently for about 5 to 7 minutes until golden brown and fragrant. Once toasted, transfer the coconut to a plate to cool completely.
Melt the caramel: Place the caramel candies and milk in a small saucepan over low heat. Stir continuously to ensure the mixture melts smoothly without burning. When fully melted, remove from heat and stir in the vanilla extract and a pinch of salt.
Combine coconut & caramel: Pour the cooled toasted coconut into the caramel mixture. Stir thoroughly until every bit of coconut is evenly coated with the caramel sauce.
Shape the cookies: Using a tablespoon or small cookie scoop, portion out mounds of the caramel-coated coconut onto a parchment-lined baking sheet. Gently flatten and shape each mound into a round cookie shape using your fingers.
Melt the chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Heat in 20-second bursts, stirring thoroughly after each, until the chocolate is fully melted and smooth.
Dip & drizzle the cookies: Dip the bottom of each coconut cookie into the melted chocolate, then place it back on the parchment paper. Drizzle the remaining melted chocolate over the tops of the cookies for extra chocolate coverage and a beautiful finish.
Set & serve: Refrigerate the cookies for 15 to 20 minutes or until the chocolate coating sets firmly. Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate them longer to keep them fresh.

Notes

You can substitute heavy cream for milk in the caramel to achieve a richer taste and creamier texture.
Make sure to toast the coconut evenly over medium heat to avoid burning and to maximize flavor.
Use parchment paper to prevent the cookies from sticking when setting the chocolate.
These cookies are best enjoyed within a few days for optimal freshness and texture.
For a dairy-free option, use a coconut-based milk and dairy-free caramel candies as substitutes.

Keywords: No Bake Samoa Cookies, caramel coconut cookies, chocolate dipped cookies, easy no bake dessert, toasted coconut treats