Description
These Simple No-Bake Samoa-Style Cookies deliver everything you love about the classic coconut-caramel-chocolate flavor combination—without turning on the oven. Made with toasted coconut, gooey caramel, and a rich chocolate drizzle, these cookies are chewy, sweet, and slightly salty, with a satisfying crunch from the shortbread base. Perfect for warm days, quick desserts, or last-minute gatherings, this recipe comes together fast and tastes completely indulgent.
Who Is This Recipe For?
This recipe is ideal for:
- No-bake dessert lovers
- Beginner bakers who want foolproof results
- Busy families needing quick sweet treats
- Summer baking when the oven stays off
- Holiday trays, potlucks, and cookie swaps
Why It’s Great
- No Oven Required – Perfect for hot days
- Quick & Easy – Ready in under 30 minutes
- Minimal Ingredients – Simple store-bought shortcuts
- Crowd-Pleaser – Familiar flavors everyone loves
- Beginner-Friendly – No dough, no chilling, no stress
Ingredients
- 1 package fudge-striped shortbread cookies (about 20–24 cookies)
- 11 oz caramel bits
- 3 tablespoons heavy cream
- 2 cups toasted coconut
- 2 squares chocolate candy coating or melting chocolate
Kitchen Equipment Needed
- Baking sheet
- Aluminum foil or parchment paper
- Microwave-safe bowls
- Spoon or small spatula
- Spoon or piping bag (or zip-top bag for drizzling)
Instructions
- Prepare the Base
Line a baking sheet with foil. Arrange the shortbread cookies stripe-side up, leaving space between each. - Make the Caramel Coconut Topping
In a microwave-safe bowl, combine caramel bits and heavy cream. Microwave for 30 seconds, stir, then heat in 15–20 second intervals until smooth. Fold in toasted coconut until fully coated. - Assemble the Cookies
Spoon about 1 tablespoon of the caramel-coconut mixture onto each cookie and gently spread it evenly. - Add the Chocolate Drizzle
Melt the chocolate according to package instructions. Drizzle over the cookies using a spoon or a snipped corner of a zip-top bag. - Set and Serve
Let the cookies sit at room temperature for 15–20 minutes, or until the chocolate is firm.
How to Toast Coconut
- Preheat oven to 300°F (150°C)
- Spread coconut evenly on a foil-lined baking sheet
- Bake 5 minutes, stir, bake another 5–7 minutes, stir again
- Continue baking 3–5 minutes until lightly golden
- Cool completely before using
Storage
- Room Temperature: Store in an airtight container for up to 4 days
- Refrigerator: Keeps well for up to 7 days
- Freezer: Freeze in layers with parchment paper for up to 2 months
Tips for Best Results
- Use fully cooled toasted coconut to prevent melting the caramel
- Lightly grease your spoon for easier spreading
- For extra flavor, sprinkle a pinch of sea salt over the chocolate drizzle
- Work quickly while the caramel is warm and pliable
Frequently Asked Questions (FAQ)
Can I use caramel squares instead of caramel bits?
Yes, just unwrap and melt them the same way with cream.
Do these cookies need refrigeration?
No, they set well at room temperature unless your kitchen is very warm.
Can I make them dairy-free?
Use dairy-free caramel, plant-based cream, and dairy-free chocolate.
Why isn’t my caramel spreading easily?
It may need a few more seconds in the microwave to soften fully.
Conclusion
These No-Bake Samoa-Style Cookies are the perfect blend of nostalgia and convenience. Chewy coconut, rich caramel, and chocolate drizzle come together in a fast, foolproof dessert that tastes bakery-quality with almost no effort. Whether you’re making treats for guests or satisfying a sudden sweet craving, this recipe proves that no-bake desserts can be just as irresistible as oven-baked classics.
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