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Easy No-Bake Samoa Cookies Recipe

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4.5 from 55 reviews

Delight in these Easy No-Bake Samoa Cookies, a luscious twist on the classic treat featuring fudge stripe shortbread cookies topped with a rich coconut caramel layer and drizzled with smooth chocolate. Perfectly toasted coconut adds a satisfying crunch, while the caramel and chocolate layers bring indulgent sweetness—all without turning on the oven for the cookies themselves.

Ingredients

Cookies

  • 1 package fudge stripe shortbread cookies (about 20-24 cookies)

Caramel Coconut Topping

  • 1 (11 oz) package caramel bits
  • 3 tablespoons heavy cream
  • 2 cups toasted coconut*

Chocolate Drizzle

  • 2 squares chocolate CandiQuik

To Toast Coconut (Optional)

  • 2 cups shredded coconut (if toasting at home)

Instructions

  1. Prepare Cookies: Line a baking sheet with foil and arrange the fudge stripe shortbread cookies, stripe-side up, spaced about 1-2 inches apart. Set this tray aside for the topping.
  2. Melt Caramel: In a microwave-safe bowl, combine caramel bits and heavy cream. Microwave on high for 30 seconds, then stir. Return to microwave for an additional 15-20 seconds and stir until smooth and creamy.
  3. Mix Coconut Caramel: Fold the toasted coconut into the warm caramel mixture until evenly combined.
  4. Top Cookies: Quickly spoon about one tablespoon of the coconut caramel mixture onto each cookie, spreading it to cover the surface evenly. Repeat until all cookies have a topping.
  5. Melt Chocolate: In a small microwave-safe bowl, microwave the chocolate CandiQuik on high for 30 seconds. Stir until smooth and melted. For easy drizzling, transfer the melted chocolate into a sandwich bag, seal it, and snip off a corner.
  6. Drizzle Chocolate: Drizzle the melted chocolate over each cookie generously. Allow the chocolate to set at room temperature for 15-20 minutes before serving.
  7. Toast Coconut (Optional): To toast coconut, preheat oven to 300°F. Spread the shredded coconut evenly on a foil-lined baking pan. Bake for 5 minutes, stir, then bake for another 5-7 minutes, stirring once more. Bake for an additional 3-5 minutes, watching closely, until coconut is lightly golden and toasted.
  8. Storage: Store the Samoa Cookies in an airtight container at room temperature to maintain freshness.

Notes

  • Use pre-toasted coconut if you want to save time; otherwise, follow the toasting instructions provided.
  • Be careful when melting the caramel and chocolate in the microwave to avoid burning; stir frequently for even melting.
  • For an easier drizzle, piping chocolate through a sandwich bag works well and reduces mess.
  • These cookies are best enjoyed within 3-4 days when stored at room temperature in an airtight container.
  • Allow enough time for the chocolate drizzle to fully set before serving for optimal texture and presentation.

Find it online: https://alinacooks.com/easy-no-bake-samoa-cookies-recipe/