Description
No-Bake Samoa Cookies are a delightful treat inspired by the classic Girl Scout cookie. These chewy coconut and caramel cookies are coated in rich dark chocolate and finished with toasted coconut for a perfect balance of sweetness and texture. Ready in under an hour without the need for baking, they make a quick and impressive dessert or snack.
Ingredients
Scale
Coconut:
- 3 cups sweetened shredded coconut, divided
Caramel Mixture:
- 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 the baking sheet: Line a large baking sheet with parchment paper or a silicone mat and set aside. Measure 3 cups sweetened shredded coconut and reserve 1/4 cup in a small bowl for topping later.
- Toast the coconut: Place the remaining 2 3/4 cups coconut in a large dry skillet over medium heat. Toast, stirring frequently, for 4–6 minutes until the coconut is lightly golden and fragrant. Transfer to a large mixing bowl and allow to cool slightly.
- Melt the caramel mixture: In a small saucepan over low heat, combine the soft caramel candies, heavy cream, and unsalted butter. Stir constantly for 3–5 minutes until fully melted and smooth. Remove from heat and stir in vanilla extract and sea salt.
- Combine caramel and coconut: Pour the warm caramel mixture over the toasted coconut. Stir and fold with a sturdy spatula until every strand is evenly coated and the mixture is thick and sticky. Let cool for 3–5 minutes until pliable but cool enough to handle.
- Scoop and shape cookies: Using a 1 1/2-tablespoon cookie scoop or measuring spoon, form packed mounds of the mixture onto the prepared baking sheet, creating 24 cookies. Slightly dampen your fingers and press each mound to compact and hold together well.
- Chill the cookies: Refrigerate the baking sheet for 20–30 minutes until the cookies are firm and set, which helps maintain their shape during chocolate dipping.
- Melt the chocolate: In a microwave-safe bowl, combine chopped chocolate and coconut oil. Microwave in 20–30 second increments, stirring between each, until chocolate is completely melted and smooth.
- Dip and decorate: Dip the bottom of each chilled cookie into the melted chocolate, letting excess drip off, then place back on the parchment-lined tray. Drizzle remaining chocolate over the tops and immediately sprinkle with the reserved 1/4 cup coconut.
- Final chilling: Refrigerate the cookies for another 10–15 minutes until the chocolate is fully set. Serve slightly chilled or at cool room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use a cookie scoop for even-sized cookies to ensure uniform chilling and coating.
- Adjust sweetness by choosing dark or semisweet chocolate according to your preference.
- Keep cookies refrigerated as they contain soft caramel and chocolate coatings sensitive to heat.
- For a vegan version, substitute caramel candies with a vegan caramel alternative and use dairy-free butter and cream substitutes.
- Make sure the coconut is toasted lightly without burning for maximum flavor.
