No Bake Samoa Cookies
Delightful cookies combining chewy coconut, smooth caramel, and rich chocolate, perfect for gatherings or a sweet indulgence.
Ingredients
Cookies
- 2 cups unsweetened shredded coconut Make sure to toast for best flavor.
- 1 cup soft caramel candies About 20 pieces, brands like Kraft or Werther's recommended.
- 2 tablespoons milk Use heavy cream for a richer flavor.
- 1 cup semi-sweet chocolate chips Can substitute with dark chocolate for a richer taste.
- 1 teaspoon coconut oil Can use butter instead.
- ¼ teaspoon vanilla extract For additional flavor.
- 1 pinch salt To enhance sweetness.
Instructions
Toasting Coconut
- Spread the shredded coconut on a dry skillet over medium heat. Stir frequently for about 5–7 minutes until golden brown and fragrant.
Melting Caramel
- In a small saucepan over low heat, combine caramel candies and milk. Stir continuously for 3-5 minutes until smooth and bubbling at the edges.
Combining Ingredients
- Pour the toasted coconut into the caramel mixture and fold gently to coat.
Shaping Cookies
- Drop mounds of the coconut-caramel mixture onto a parchment-lined baking sheet and shape into round cookies with damp fingers.
Melting Chocolate
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 20-second intervals until melted and smooth.
Dipping & Drizzling
- Dip the bottom of each cookie into melted chocolate, letting excess drip off, then drizzle remaining chocolate on top.
Setting Cookies
- Refrigerate cookies for about 15–20 minutes until chocolate is firm.
Notes
Store in an airtight container for up to 3 days at room temperature. For longer freshness, refrigerate or freeze with parchment paper between layers.