No Bake Samoa Cookies

No-Bake Samoa Cookies are the perfect sweet treat when you want rich chocolate, chewy caramel, and toasted coconut without turning on the oven. This easy copycat recipe delivers all the classic Samoa flavors in a simple, homemade no-bake cookie you can make anytime.

Why You’ll Love This Recipe

These No-Bake Samoa Cookies are irresistibly chewy, chocolaty, and full of toasted coconut flavor. They’re quick to prepare, require minimal ingredients, and are perfect for family gatherings, holidays, or last-minute desserts. No oven, no fuss, just pure indulgence.

Ingredients

• 2 cups unsweetened shredded coconut
• 1 cup soft caramel candies (about 20 pieces, halal-certified if possible)
• 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

1. Toast the coconut:
   Spread the shredded coconut in a dry skillet over medium heat. Stir frequently for 5–7 minutes until golden and fragrant. Transfer to a plate and let cool.
2. Melt the caramel:
   In a small saucepan over low heat, combine caramel candies and milk. Stir constantly until smooth. Remove from heat and stir in vanilla extract and salt.
3. Combine coconut and caramel:
   Add the toasted coconut to the caramel mixture and stir until fully coated. This step brings the signature texture to these No-Bake Samoa Cookies.
4. Shape the cookies:
   Scoop tablespoon-sized mounds onto a parchment-lined baking sheet. Gently flatten and shape into rounds.
5. Melt the chocolate:
   In a microwave-safe bowl, heat chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
6. Dip and drizzle:
   Dip the bottom of each cookie into the chocolate and return to parchment. Drizzle remaining chocolate over the tops.
7. Set and serve:
   Refrigerate for 15–20 minutes until the chocolate firms up.

Tips & Tricks

• Stir coconut constantly while toasting to prevent burning
• Use heavy cream for a richer caramel flavor
• If caramel thickens too fast, add a teaspoon of warm milk
• Chill briefly before dipping for cleaner chocolate coating

Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 18–20 cookies
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Difficulty: Easy
• Dietary Notes: Vegetarian, Halal-friendly

Notes

• Use dark chocolate for a less sweet version
• Add a pinch of sea salt on top for contrast
• Serve with coffee or tea for an elegant dessert plate

Nutrition (Approximate, per cookie)

• Calories: 170
• Protein: 2g
• Carbohydrates: 20g
• Fat: 10g

FAQ

Can I make No-Bake Samoa Cookies ahead of time?
Yes, they’re perfect for make-ahead desserts and store well.

Do I need to refrigerate them?
Only until set. After that, room temperature is fine.

Can I freeze these cookies?
Yes, freeze in an airtight container for up to 2 months.

What if I don’t want to toast the coconut?
Toasting adds flavor, but the cookies will still work without it.

Can I use dairy-free milk?
Yes, coconut milk or almond milk works well.

Storage

Store No-Bake Samoa Cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Let chilled cookies sit at room temperature before serving.

Similar Recipes

• Frozen Greek Yogurt Peanut Butter Bites
• Strawberry Cheesecake Cookies
• Easy Chocolate Truffles

No Bake Samoa Cookies (Easy Copycat Recipe)

Easy no-bake cookie with toasted coconut and caramel

Finished with chocolate dipping and drizzle

Ready in under 30 minutes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 2 cups unsweetened shredded coconut
• 1 cup soft caramel candies about 20 pieces, halal-certified if possible
• 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 in a dry skillet over medium heat. Stir frequently for 5–7 minutes until golden and fragrant. Transfer to a plate and let cool.

Melt the caramel:

• In a small saucepan over low heat, combine caramel candies and milk. Stir constantly until smooth. Remove from heat and stir in vanilla extract and salt.

Combine coconut and caramel:

• Add the toasted coconut to the caramel mixture and stir until fully coated. This step brings the signature texture to these No-Bake Samoa Cookies.

Shape the cookies:

• Scoop tablespoon-sized mounds onto a parchment-lined baking sheet. Gently flatten and shape into rounds.

Melt the chocolate:

• In a microwave-safe bowl, heat chocolate chips with coconut oil in 20-second intervals, stirring until smooth.

Dip and drizzle:

• Dip the bottom of each cookie into the chocolate and return to parchment. Drizzle remaining chocolate over the tops.

Set and serve:

• Refrigerate for 15–20 minutes until the chocolate firms up.

Notes

• Use dark chocolate for a less sweet version
• Add a pinch of sea salt on top for contrast
• Serve with coffee or tea for an elegant dessert plate

 

Conclusion

These No-Bake Samoa Cookies bring together everything you love about the classic treat in a simple, homemade version. With rich caramel, toasted coconut, and smooth chocolate, this recipe is guaranteed to become a favorite in your dessert rotation.