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No Bake Samoa Cookies

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Delightful no-bake cookies that combine chocolate, coconut, and caramel for a nostalgic treat.

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 in a dry skillet over medium heat, stirring frequently until golden brown and fragrant (about 5–7 minutes). Transfer to a plate to cool.
  2. Combine the caramel candies and milk in a small saucepan over low heat. Stir continuously until smooth, then remove from heat and stir in the vanilla and salt.
  3. Pour the toasted coconut into the caramel mixture and stir until fully coated.
  4. Drop mounds of the coconut-caramel mixture onto a parchment-lined baking sheet and flatten into rounds.
  5. Heat chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring after each, until melted and smooth.
  6. Dip the bottom of each cookie into the melted chocolate and drizzle remaining chocolate over the tops.
  7. Refrigerate for 15–20 minutes until the chocolate is firm. Store in an airtight container for up to 3 days, or refrigerate for longer freshness.

Notes

For a richer flavor, use heavy cream instead of milk for the caramel.

Nutrition

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

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