Description
Delicious no-bake Samoa cookies combine toasted coconut, rich caramel, and smooth dark chocolate in a simple, fuss-free treat. These chewy, chocolate-dipped cookies with a sprinkle of coconut on top capture the classic flavors of the classic Samoa cookie without any baking required, perfect for an easy homemade dessert.
Ingredients
Scale
Cookies
- 3 cups sweetened shredded coconut, divided
- 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 the baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat and set aside. Measure the shredded coconut, reserving 1/4 cup for topping the cookies later.
- Toast the coconut: Place the remaining 2 3/4 cups shredded coconut in a large dry skillet over medium heat. Toast while stirring frequently for 4 to 6 minutes until the coconut is lightly golden and fragrant. Transfer it to a large bowl and let it cool slightly.
- Melt the caramel: In a small saucepan on low heat, combine the caramel candies, heavy cream, and unsalted butter. Stir continuously for 3 to 5 minutes until the caramel is fully melted and smooth. Remove from heat, then stir in vanilla extract and fine sea salt.
- Combine caramel with coconut: Pour the warm caramel mixture over the toasted coconut. Use a sturdy spatula to thoroughly fold and coat the coconut strands until the mixture is thick and sticky. Let it sit for 3 to 5 minutes until cool enough to handle but still pliable.
- Form the cookies: Using a 1 1/2-tablespoon cookie scoop or measuring spoon, scoop packed mounds of the mixture onto the prepared baking sheet to form 24 cookies. Press and compact each mound gently with slightly damp fingers so they hold together.
- Chill the cookies: Place the baking sheet in the refrigerator for 20 to 30 minutes to allow the cookies to firm up, which helps them maintain their shape during chocolate dipping.
- Melt the chocolate: In a microwave-safe bowl, combine chopped chocolate and coconut oil. Microwave in 20 to 30 second intervals, stirring after each, until the chocolate is fully melted and smooth.
- Dip and decorate: Dip the bottom of each chilled cookie into the melted chocolate, letting excess drip back into the bowl, then return to the parchment-lined tray. After all bottoms are coated, drizzle the remaining chocolate over the tops of the cookies and immediately sprinkle with the reserved 1/4 cup shredded coconut.
- Set the chocolate: Refrigerate the cookies for another 10 to 15 minutes until the chocolate is fully set. Serve slightly chilled or at cool room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use a silicone mat or parchment paper on the baking sheet to prevent sticking and make cleanup easier.
- Keep the coconut toasted but avoid burning by stirring frequently.
- The caramel mixture should be smooth and glossy to ensure even coating.
- If the cookies are too sticky to handle, chilling slightly longer will help.
- Use slightly damp fingers to compact the cookies to avoid sticking to your hands.
- Chocolate can be melted on stovetop using a double boiler as an alternative to microwaving.
- Store cookies refrigerated to maintain shape and freshness, especially in warm climates.
