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No Bake Samoa Cookies

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Delicious no-bake cookies with toasted coconut, gooey caramel, and rich chocolate.

Ingredients

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  • 2 cups unsweetened shredded coconut
  • 1 cup soft caramel candies (about 20 pieces)
  • 2 tablespoons milk (or heavy cream for richer flavor)
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil (or butter)
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Toast the shredded coconut on a dry skillet over medium heat for about 5–7 minutes, stirring frequently until golden brown and fragrant. Transfer to a plate to cool.
  2. Melt the caramel candies and milk in a small saucepan over low heat, stirring until smooth. Remove from heat and stir in vanilla and salt.
  3. Combine the toasted coconut with the caramel mixture, stirring until fully coated.
  4. Shape the cookie mounds on a parchment-lined baking sheet using a tablespoon or small cookie scoop. Flatten and shape into rounds.
  5. Melt the chocolate chips and coconut oil in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
  6. Dip the bottom of each cookie into the melted chocolate, place back on the parchment, and drizzle remaining chocolate over the tops.
  7. Set the cookies in the refrigerator for 15–20 minutes until the chocolate is firm. Store in an airtight container at room temperature for up to 3 days.

Notes

These cookies pair beautifully with coffee, tea, or ice cream. For a salted caramel twist, sprinkle sea salt on top of the chocolate.

Nutrition

Find it online: https://doughgirlbylea.com/no-bake-samoa-cookies-2/

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