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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
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