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No Bake Samoa Cookies

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Delicious No Bake Samoa Cookies made with toasted coconut, caramel, and chocolate.

Ingredients

Scale
  • 2 cups unsweetened shredded coconut
  • 1 cup soft caramel candies (about 20 pieces)
  • 2 tablespoons milk (or heavy cream for richer flavor)
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil (or butter)
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Toast the coconut: Spread the shredded coconut on a dry skillet over medium heat. Stir frequently until golden brown and fragrant, about 5–7 minutes. Transfer to a plate to cool.
  2. Melt the caramel: In a small saucepan over low heat, combine the caramel candies and milk. Stir continuously until smooth. Remove from heat, then stir in the vanilla and salt.
  3. Combine coconut & caramel: Pour the toasted coconut into the caramel mixture, stirring until fully coated.
  4. Shape the cookies: Using a tablespoon or small cookie scoop, drop mounds of the coconut-caramel mixture onto a parchment-lined baking sheet. Use your fingers to gently flatten and shape into rounds.
  5. Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 20-second intervals, stirring after each, until melted and smooth.
  6. Dip & drizzle: Dip the bottom of each cookie into the melted chocolate, then place it back on the parchment. Drizzle the remaining chocolate over the tops.
  7. Set & serve: Refrigerate for 15-20 minutes until the chocolate is firm. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Notes

These cookies are perfect on their own but can also be paired with a cold glass of milk or a steaming cup of coffee. Store them in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/no-bake-samoa-cookies/

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