No Bake Samoa Cookies
Quick and easy cookies that bring together caramel, coconut, and chocolate, reminiscent of the classic Girl Scout treat.
Ingrédients
For the Cookies
- 2 cups unsweetened shredded coconut Toasted for added flavor
- 1 cup soft caramel candies About 20 pieces, can substitute with vegan caramel
- 2 tablespoons milk Use heavy cream for a richer flavor or non-dairy alternative for dairy-free
- 1 cup semi-sweet chocolate chips Can substitute with dark or white chocolate
- 1 teaspoon coconut oil Can substitute with butter
- 1/4 teaspoon vanilla extract Enhances flavors
- 1 pinch salt To balance sweetness
Instructions
Preparation
- Gather all your ingredients: shredded coconut, caramel candies, milk, chocolate chips, and coconut oil.
- Spread the shredded coconut out on a dry skillet over medium heat. Stir frequently for about 5–7 minutes until golden brown. Transfer to a plate and let cool.
- In a small saucepan, combine the caramel candies and milk over low heat. Stir continuously until the mixtures melt and become smooth.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Pour the cooled coconut into the caramel mixture and stir until fully combined.
- Drop mounds of the mixture onto a parchment-lined baking sheet and flatten them slightly.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second intervals, stirring until fully melted.
- Dip the bottom of each cookie into the melted chocolate, then return to the sheet and drizzle remaining chocolate over the tops.
- Refrigerate for 15–20 minutes until the chocolate is firm.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for longer freshness. Can be frozen for up to three months.