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Easy No-Bake Samoa Cookies Recipe

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These Easy No-Bake Samoa Cookies are a delicious treat featuring fudge stripe shortbread cookies topped with a rich caramel and toasted coconut mixture, finished with a drizzle of melted chocolate. Perfect for satisfying your sweet tooth without turning on the oven for baking.

Ingredients

Cookies Base

  • 1 package fudge stripe shortbread cookies (about 20-24 cookies)

Caramel Coconut Topping

  • 1 (11 oz) package caramel bits
  • 3 tablespoons heavy cream
  • 2 cups toasted coconut*

Chocolate Drizzle

  • 2 squares chocolate CandiQuik

Instructions

  1. Prepare the Cookies: Line a baking sheet with foil and arrange the fudge stripe shortbread cookies, stripe-side up, about 1-2 inches apart. Set aside to keep them ready for topping.
  2. Melt Caramel Mixture: In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave on high for 30 seconds, then stir. Microwave again for 15-20 seconds and stir until smooth and creamy.
  3. Mix Coconut: Fold the toasted coconut into the warm caramel mixture until evenly combined to form the cookie topping.
  4. Top the Cookies: Quickly spoon about one tablespoon of the coconut caramel mixture onto each cookie, spreading it to cover the surface thoroughly. Repeat with all cookies to add a generous layer of caramel and coconut.
  5. Melt Chocolate: In a small bowl, microwave the chocolate CandiQuik for about 30 seconds on high. Stir until melted and smooth. For easy drizzle, transfer the melted chocolate to a sandwich bag, seal, and snip a small corner off for piping.
  6. Decorate Cookies: Drizzle the melted chocolate over the caramel-topped cookies using the bag piping method or a spoon for an attractive finish.
  7. Set and Store: Allow the chocolates to set at room temperature for 15-20 minutes. Store the cookies in an airtight container at room temperature to maintain freshness.
  8. Optional – Toast Coconut: Preheat the oven to 300°F. Spread the coconut evenly on a foil-lined baking pan and bake for 5 minutes, stir, then bake for another 5-7 minutes, stir again, and bake for an additional 3-5 minutes while watching closely until the coconut is golden and toasted.

Notes

  • Make sure to toast the coconut for the best flavor and texture in the caramel mixture.
  • Use caution when melting caramel and chocolate in the microwave by stirring frequently to prevent burning.
  • These cookies are best stored at room temperature and consumed within a few days for optimal freshness.
  • Chocolate CandiQuik can be substituted with any melting chocolate or chocolate chips if not available.
  • For a firmer chocolate topping, you may refrigerate cookies briefly after drizzling the chocolate.

Find it online: https://crispcharm.com/easy-no-bake-samoa-cookies-recipe/