Description
Delight in these no-bake Samoa Cookies, a perfect blend of toasted coconut, rich caramel, and smooth dark chocolate. These chewy and crispy treats capture the beloved flavors of the classic Samoa cookie without requiring any baking, making them an easy and indulgent dessert to prepare and enjoy any time.
Ingredients
Scale
Coconut
- 3 cups sweetened shredded coconut, divided (2 3/4 cups for toasting, 1/4 cup for topping)
Caramel Mixture
- 11 ounces soft caramel candies, unwrapped
- 3 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Chocolate Coating
- 8 ounces dark or semisweet chocolate, finely chopped
- 2 teaspoons coconut oil or neutral oil
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone mat and set aside. Measure 3 cups sweetened shredded coconut and separate 1/4 cup into a small bowl to use for topping later.
- Toast Coconut: Heat a large dry skillet over medium heat. Add the remaining 2 3/4 cups shredded coconut and toast it, stirring frequently, for 4–6 minutes until lightly golden and fragrant. Transfer the toasted coconut to a large mixing bowl and allow it to cool slightly.
- Make Caramel Mixture: In a small saucepan over low heat, combine the 11 ounces of soft caramel candies, 3 tablespoons heavy cream, and 2 tablespoons unsalted butter. Stir constantly for 3–5 minutes until the caramels are fully melted and the mixture is smooth and glossy. Remove from heat, then stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt.
- Coat Coconut with Caramel: Pour the warm caramel mixture over the toasted coconut in the mixing bowl. Using a sturdy spatula, stir and fold until every strand of coconut is thoroughly coated and the mixture is thick and sticky. Let the mixture rest for 3–5 minutes until cool enough to handle but still pliable.
- Form Cookies: Using a 1 1/2-tablespoon cookie scoop or measuring spoon, scoop packed mounds of the caramel-coconut mixture onto the prepared baking sheet, making 24 cookies. Use slightly damp fingers to press and compact each mound firmly so they hold their shape.
- Chill Cookies: Refrigerate the baking sheet for 20–30 minutes, allowing the cookie mounds to firm up and set, making them easier to handle during chocolate dipping.
- Melt Chocolate: Place the 8 ounces chopped chocolate and 2 teaspoons coconut oil in a microwave-safe bowl. Microwave in 20–30 second increments, stirring in between, until the chocolate is fully melted and smooth.
- Dip and Drizzle Chocolate: Working with one chilled cookie at a time, dip the bottom of each cookie into the melted chocolate, letting excess drip back into the bowl. Return the cookie to the parchment-lined tray. After coating all cookie bottoms, drizzle remaining chocolate over the tops and immediately sprinkle with the reserved 1/4 cup shredded coconut.
- Final Chill and Serve: Refrigerate the tray for another 10–15 minutes, until the chocolate is completely set. Serve the cookies slightly chilled or at cool room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use slightly damp fingers when shaping the cookies to prevent sticking.
- Be careful not to burn the coconut when toasting; stir continuously.
- Chocolate can also be melted using a double boiler if preferred to avoid overheating.
- These cookies are best stored refrigerated to maintain texture and freshness.
- For a vegan version, substitute caramel with a vegan caramel alternative and use dairy-free chocolate and cream.
