Description
Delicious no-bake Samoa cookies made with toasted coconut, caramel, and chocolate for a comforting treat.
Ingredients
Scale
- 2 cups unsweetened shredded coconut
- 1 cup soft caramel candies (about 20 pieces)
- 2 tablespoons milk (or heavy cream)
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (or butter)
- ¼ teaspoon vanilla extract
- Pinch of salt
Instructions
- 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.
- Melt the caramel: In a small saucepan over low heat, combine the caramel candies and milk. Stir continuously until smooth. Remove from heat and stir in the vanilla and salt.
- Combine coconut & caramel: Pour the toasted coconut into the caramel mixture and stir until fully coated.
- 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.
- 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.
- Dip & drizzle: Dip the bottom of each cookie into the melted chocolate, place back on the parchment, and drizzle remaining chocolate over the tops.
- 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
Keep an eye on the coconut as it toasts to avoid burning. If chocolate thickens, reheat in the microwave for a few seconds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg