Easy No-Bake Samoa Cookies
Bakery-style caramel, chocolate, and toasted coconut cookies made with a simple no-bake shortcut.
Ingredients
Ingredients
- 1 package fudge stripe shortbread cookies about 20 to 24 cookies
- 11 oz caramel bits
- 3 tbsp heavy cream
- 2 cups sweetened shredded coconut
- 2 squares chocolate CandiQuik
Instructions
- Preheat the oven to 300°F. Spread the shredded coconut in an even layer on a foil-lined baking sheet.
- Bake the coconut for 5 minutes, stir, then continue baking for 5 to 7 minutes, stirring once more.
- Bake for an additional 3 to 5 minutes, watching closely, until the coconut is evenly toasted and golden. Let cool slightly.
- Line a clean baking sheet with foil and arrange the fudge stripe shortbread cookies stripe side up about 1 inch apart.
- Place the caramel bits and heavy cream in a microwave-safe bowl.
- Microwave on high for 30 seconds, then stir until the caramel begins to soften.
- Microwave for an additional 15 to 20 seconds, then stir until the mixture is completely smooth and glossy.
- Fold the toasted coconut into the warm caramel mixture until every bit of coconut is well coated.
- Working quickly, spoon about 1 tbsp of the coconut caramel mixture onto each cookie.
- Spread the topping gently toward the edges of each cookie, leaving a small border of cookie showing.
- If the caramel mixture thickens while you work, microwave it for 5 to 10 seconds and stir to loosen before continuing.
- Melt the chocolate CandiQuik according to the package directions in a microwave-safe dish.
- Drizzle the melted chocolate over the tops of the cookies in thin lines, or dip the bottoms of the cookies into the chocolate and return them to the foil-lined sheet.
- Let the cookies stand at room temperature for about 15 minutes, or refrigerate for 5 minutes, until the caramel layer is set and the chocolate is firm.
- Serve once set, or store in an airtight container at room temperature.
Notes
- Use sweetened shredded coconut for the most classic Samoa flavor and a chewy texture.
- Watch the coconut closely near the end of toasting, as it can go from golden to burned in under a minute.
- Arrange all your cookies on the tray before you start the caramel so you can work quickly while the mixture is still warm.
- For extra chocolate flavor, both drizzle the tops and dip the bottoms of the cookies in melted CandiQuik.
- Store the finished cookies in a single layer or with parchment between layers to prevent sticking.
- Watch the coconut closely near the end of toasting, as it can go from golden to burned in under a minute.
- Arrange all your cookies on the tray before you start the caramel so you can work quickly while the mixture is still warm.
- For extra chocolate flavor, both drizzle the tops and dip the bottoms of the cookies in melted CandiQuik.
- Store the finished cookies in a single layer or with parchment between layers to prevent sticking.