Description
These No-Bake Samoa Cookies capture the beloved flavors of coconut, caramel, and chocolate in an easy-to-make treat that requires no oven. Toasted shredded coconut is mixed with a rich caramel sauce, formed into mounds, chilled, then dipped in smooth melted dark chocolate and topped with extra coconut. Perfect for a sweet snack or dessert, this recipe makes 24 individually delicious cookies that can be stored refrigerated for up to a week.
Ingredients
Scale
Coconut
- 3 cups sweetened shredded coconut, divided
- 1/4 cup sweetened shredded coconut (reserved for topping)
Creamy 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 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 to a large mixing bowl and let cool slightly.
- Melt 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 the caramels melt completely 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 stir and fold until every strand is evenly coated and the mixture is thick and sticky. Let it 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 ensures they maintain their shape when dipped in chocolate.
- Melt Chocolate: Place the chopped chocolate and 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 one chilled cookie at a time, dip the bottom into the melted chocolate, letting excess drip back into the bowl. Return the cookie to the parchment-lined tray. Once all bottoms are coated, drizzle the remaining chocolate over the tops and immediately sprinkle with the reserved 1/4 cup shredded coconut.
- Set Chocolate and Serve: Refrigerate the tray for another 10–15 minutes until the chocolate is fully set. Serve the 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 to compact the caramel-coconut mixture to prevent sticking and help cookies hold shape.
- Microwave chocolate in short bursts and stir frequently to avoid burning.
- The cookies can be stored in an airtight container refrigerated for up to one week.
- For a dairy-free version, substitute the butter and heavy cream with coconut cream and vegan butter.
- If you prefer a sweeter chocolate, use semisweet instead of dark chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
