Oh, the joy of biting into a Samoa cookie! Those delightful layers of chocolate, caramel, and toasted coconut are simply irresistible. If you’re like me and can’t wait for Girl Scout cookie season, you’ll love this easy no bake cookies recipe that brings the taste of Samoa cookies right to your kitchen without the fuss of baking. Let’s dive into this delicious adventure!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for busy weeknights!
- No baking required, so you can whip these up in no time.
- Great for satisfying your sweet tooth without the guilt of traditional baking.
- Perfect for sharing at gatherings or enjoying as a treat at home.
- Kids and adults alike will love these Samoa cookie copycats!
Ingredients
To make these scrumptious no bake Samoa cookies, you’ll need the following ingredients:
- 1 pkg fudge stripe shortbread cookies (about 20-24 cookies)
- 1 (11 oz pkg) caramel bits
- 3 Tbsp heavy cream
- 2 cups toasted coconut*
- 2 squares chocolate CandiQuik
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get to the fun part—making these delicious cookies!
- Line a baking sheet with foil and place the fudge stripe shortbread cookies stripe-up onto the baking sheet, spaced out about 1-2″ apart from one another. Set aside briefly.
- In a medium microwaveable bowl, combine the caramel bits and the heavy cream. Microwave on HIGH for about 30 seconds. Stir, then microwave again for about 15-20 seconds. Stir until smooth & melted. Fold in the toasted coconut to combine.
- Working quickly, drop Tablespoonfuls of the coconut caramel mixture onto each cookie, spreading it out to cover the surface of the cookie. Repeat with remaining cookies until all the cookies are covered.
- In a small bowl, microwave the chocolate CandiQuik on HIGH power for about 30 seconds, stirring until melted & smooth. Drizzle the chocolate over the cookies (I like spooning the chocolate into a sandwich baggy, seal out the air, and snip off a corner for a makeshift piping bag). Let the chocolate and cookies set, about 15-20 minutes, before serving. Store airtight at room temperature.
*To toast coconut: Spread the coconut in a foil-lined baking pan in an even layer. Preheat oven to 300 degrees F. Place coconut in the preheated oven and bake for 5 minutes. Stir, then bake for another 5-7 minutes. Stir once more and bake for an additional 3-5 minutes or until toasted, keeping a watchful eye on the coconut the whole time.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your no bake Samoa cookies turn out perfectly every time:
- Make sure to toast the coconut until it’s golden brown for that extra crunch and flavor.
- Don’t rush the melting process of the caramel; it should be smooth and creamy.
- Use a piping bag for the chocolate drizzle for a more professional look!
- Feel free to experiment with different types of cookies as a base—shortbread works best, but you can try others too!
How to Serve
These no bake Samoa cookies are perfect for any occasion! Here are some serving suggestions:
- Serve them at your next family gathering or potluck.
- Pair them with a cup of coffee or tea for a delightful afternoon treat.
- Wrap them up as gifts for friends and family—who wouldn’t love a homemade treat?
- Enjoy them as a sweet snack while watching your favorite movie!
Make Ahead and Storage
One of the best things about these no bake treats is that they can be made ahead of time! Here’s how to store them:
- Store the cookies in an airtight container at room temperature for up to a week.
- If you want to keep them longer, you can refrigerate them for up to two weeks.
- For longer storage, consider freezing them. Just make sure to separate layers with parchment paper to prevent sticking.
Now that you have this easy recipe in your arsenal, you can enjoy the taste of Samoa cookies anytime you want! And if you’re looking for more delicious treats, check out my Decadent Chocolate Cake or my Moist Chocolate Cake for more sweet inspiration. Happy baking (or no baking, in this case)!
No Bake Samoa Cookies (Girl Scout Copycat)
Ingredients
Method
- Line a foil-lined baking sheet with cookies spaced 1-2" apart.
- Microwave caramel bits and heavy cream until smooth, then fold in toasted coconut.
- Drop spoonfuls of coconut caramel mixture onto each cookie, spreading to cover.
- Melt chocolate CandiQuik and drizzle over cookies. Let set for 15-20 minutes.