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No Bake Samoa Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://tastygenius.com/no-bake-samoa-cookies-recipe/