Description

These No-Bake Samoa Cookies are a dream come true for Girl Scout cookie fans. This recipe recreates the iconic blend of toasted coconut, chewy caramel, and rich chocolate on a crunchy shortbread base without ever turning on the oven. They are fast, simple, and perfect for satisfying that craving any time of year.

Ingredients

Scale

2 cups shredded sweetened coconut
11 oz bag caramels, unwrapped
1 tablespoon milk or heavy cream
1 package (approx. 24) shortbread cookies or vanilla wafers
8 oz semi-sweet or dark chocolate chips
Optional: pinch of sea salt for garnish

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Instructions

Toast the Coconut: Place shredded coconut in a large skillet over medium-low heat. Stir constantly for 3-5 minutes until golden brown and fragrant. Move to a bowl immediately to stop cooking.
Melt the Caramel: Combine caramels and milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until completely smooth.
Combine: Fold the toasted coconut into the melted caramel until every shred is well coated.
Assemble the Base: Place shortbread cookies on a sheet of parchment paper. Spoon the warm coconut-caramel mixture onto the top of each cookie, pressing down slightly to stick.
Chocolate Coating: Melt the chocolate chips in the microwave. Dip the bottom of each assembled cookie into the chocolate and place back on the parchment.
The Drizzle: Use a spoon or piping bag to drizzle the remaining chocolate over the tops of the cookies. Let set until firm.

Notes

Watch the coconut closely as it can burn in seconds once it starts to brown. If the caramel gets too stiff while assembling, pop it back in the microwave for 10 seconds. For the best texture, let the cookies set in the refrigerator for 15 minutes before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 14g
Sodium: 65mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 1g
Cholesterol: 5mg