Description

No-Bake Samoa Cookies are a delightful treat inspired by the classic Girl Scout cookie, combining toasted coconut, rich caramel, and smooth dark chocolate. These easy-to-make cookies require no baking and are perfect for satisfying your sweet tooth with minimal effort. They feature a crunchy, caramel-coated coconut base dipped in luscious chocolate and topped with toasted coconut.

Ingredients

Scale

Toasted Coconut Mix

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

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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, reserving 1/4 cup in a small bowl for topping later.
Toast Coconut: Add the remaining 2 3/4 cups coconut to a large dry skillet over medium heat. Toast, stirring frequently, for 4–6 minutes until lightly golden and fragrant. Transfer the toasted coconut to a large mixing bowl to cool slightly.
Melt Caramel Mixture: In a small saucepan over low heat, combine 11 ounces soft caramel candies, 3 tablespoons heavy cream, and 2 tablespoons unsalted butter. Stir constantly for 3–5 minutes until caramels are fully melted and mixture is smooth and glossy. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt.
Combine Coconut and Caramel: Pour the warm caramel mixture over the toasted coconut in the mixing bowl. Use a sturdy spatula to stir and fold until every strand of coconut is evenly coated and mixture is thick and sticky. Let sit for 3–5 minutes until cool enough to handle but still pliable.
Form Cookies: Using a 1 1/2-tablespoon cookie scoop or measuring spoon, scoop packed mounds of the caramel-coconut mixture onto the prepared baking sheet, forming 24 cookies. Use slightly damp fingers to press and compact each mound so it holds together well.
Chill Cookies: Refrigerate the baking sheet for 20–30 minutes, until the mounds are firm and set. This helps them keep their shape when dipped in chocolate.
Melt Chocolate: Place 8 ounces chopped chocolate and 2 teaspoons coconut oil in a microwave-safe bowl. Microwave in 20–30 second increments, stirring between each, until the chocolate is completely melted and smooth.
Dip and Decorate: Working with one chilled cookie at a time, dip the bottom into the melted chocolate, letting excess drip back into the bowl, then return cookie to the parchment-lined tray. After all bottoms are coated, drizzle remaining chocolate over cookie tops and immediately sprinkle with reserved 1/4 cup coconut.
Final Chill and Serve: Refrigerate the tray for another 10–15 minutes until chocolate is fully set. Serve cookies slightly chilled or at cool room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Notes

Use slightly damp fingers when shaping cookies to prevent sticking.
For a smoother chocolate melt, ensure chocolate and coconut oil are at room temperature before microwaving.
Be careful not to burn the coconut while toasting; stir frequently and watch for golden color and aroma.
These cookies can be stored in the refrigerator for up to 1 week.
If preferred, substitute semisweet chocolate with milk chocolate for a sweeter flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: American