Irresistible No-Bake Samoa Cookies for Sweet Tooth Bliss

Delight in No-Bake Samoa Cookies, a quick and delicious treat bringing back nostalgic flavors of chewy caramel and toasted coconut.

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Prep Time 15

Cook Time 20

Setting Time 20

Total Time 55

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Coconut Mixture

2 cups unsweetened shredded coconut
14 oz soft caramel candies brands like Werther’s or Kraft
1/4 cup milk or heavy cream
1 pinch salt

For the Chocolate Coating

1 cup semi-sweet chocolate chips
2 tbsp coconut oil or butter
1 tsp vanilla extract

Equipment

skillet
small saucepan
microwave-safe bowl
Baking Sheet
Parchment Paper

Method

Step-by-Step Instructions

Toast the unsweetened shredded coconut in a dry skillet over medium heat for 5–7 minutes until golden brown and fragrant.
In a small saucepan, melt soft caramel candies with milk (or heavy cream) over low heat for 3–5 minutes until smooth.
Stir toasted coconut into the caramel mixture until well-coated. Set aside to cool slightly.
Scoop the coconut-caramel mixture onto a parchment-lined baking sheet and shape into round cookies.
Melt semi-sweet chocolate chips and coconut oil in the microwave until smooth.
Dip the bottoms of each cookie in the melted chocolate and place back on parchment. Drizzle remaining chocolate on top.
Refrigerate the cookies for 15–20 minutes or until the chocolate sets.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies at room temperature for up to 3 days or in the fridge for up to a week. Can be frozen for up to 2 months.

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