Description
Delight in these easy No-Bake Samoa Cookies inspired by the classic caramel, coconut, and chocolate flavors of Samoa treats. Perfect for a quick sweet fix, these cookies combine toasted coconut and smooth caramel into bite-sized mounds, dipped in rich chocolate and drizzled with more chocolate for a beautifully indulgent finish—all without turning on your oven.
Ingredients
Scale
Coconut Mixture
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups soft caramel candies (such as Werther’s or Kraft)
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 1 pinch salt
Chocolate Coating
- 1 cup dark or semi-sweet chocolate chips
- 1 teaspoon coconut oil or shortening (optional)
Instructions
- Toast the Coconut: Heat a dry skillet over medium heat and stir the shredded coconut continuously for 5 to 7 minutes until it becomes golden brown and releases a fragrant aroma. Remove from heat and allow it to cool completely.
- Melt the Caramel: Place the caramel candies and heavy cream into a small saucepan over low heat. Stir consistently until the caramel melts fully and the mixture is smooth. Remove from heat and stir in vanilla extract and a pinch of salt.
- Mix with Coconut: Pour the warm caramel mixture over the toasted coconut in a mixing bowl. Stir well until the coconut is evenly coated with the caramel.
- Shape the Cookies: Using a tablespoon, scoop portions of the coconut-caramel mixture onto a tray lined with parchment paper. Shape each portion into a mound or dome form. Place the tray in the refrigerator and chill for about 30 minutes to firm up.
- Dip in Chocolate: Melt the chocolate chips with the optional coconut oil or shortening in the microwave in short bursts, stirring until smooth. Dip the bottoms of the chilled coconut mounds into the melted chocolate to coat, then place them back on the parchment-lined tray.
- Drizzle & Set: Use a spoon or a piping method to drizzle the remaining melted chocolate over the tops of the cookies. Allow the chocolate to set at room temperature or refrigerate briefly until firm. The cookies are ready to serve once the chocolate is fully set.
Notes
- Be sure to toast the coconut evenly to avoid burning and to bring out its natural sweetness.
- If you prefer a firmer cookie, chill them longer before dipping in chocolate.
- The optional coconut oil helps the chocolate coating set with a glossy finish and makes dipping easier.
- Store the cookies in an airtight container at room temperature or in the refrigerator for up to one week.
- These cookies are naturally gluten-free but always check your ingredients if you have dietary restrictions.