Pin it
These Easy No-Bake Samoa Cookies bring together a perfect blend of chewy caramel, toasted coconut, and smooth chocolate all resting on a crispy shortbread base. They are ideal when you want a quick and impressive treat without the fuss of baking.
I first made these on a chilly weekend when I craved something sweet but didn’t want to turn on the oven. Now they are a go-to snack whenever I want a little homemade indulgence.
Ingredients
- Fudge stripe shortbread cookies: A crisp and crumbly base that lends texture and sweetness
- Caramel bits: Choose good quality bits for a smooth and rich caramel flavor
- Heavy cream: This helps melt the caramel smoothly and adds creaminess
- Toasted coconut: Adds a toasty, nutty flavor and gives the cookies their signature bite when toasting, watch carefully for an even golden brown
- Chocolate CandiQuik: Premium melting chocolate that sets with a nice snap and shiny finish
Step-by-Step Instructions
- Line the Cookies:
- Arrange a baking sheet with foil and place the fudge stripe shortbread cookies stripe-side up about one to two inches apart so they don’t stick together as you add toppings.
- Melt the Caramel and Cream:
- Combine caramel bits and heavy cream in a microwave-safe bowl. Heat on high for 30 seconds then stir well. Heat again for 15 to 20 seconds until the caramel is fully smooth and creamy. Stir in the toasted coconut until it is evenly coated in caramel.
- Top the Cookies:
- Spoon about one tablespoon of the coconut caramel mixture onto each cookie and spread it over the surface quickly before it cools and stiffens. Do this with all of the cookies to create a thick caramel layer.
- Drizzle the Chocolate:
- Microwave the chocolate squares in a small bowl for about 30 seconds on high and stir until melted and smooth. Transfer the chocolate into a sandwich bag, snip off a small corner, and drizzle the chocolate over the cookies in a decorative pattern.
- Set and Store:
- Allow the chocolate to cool and harden for 15 to 20 minutes at room temperature. Store the cookies in an airtight container at room temperature to keep them crisp and fresh.
Pin it
My favorite part of this recipe is the toasted coconut mixture. I still remember the first batch I made and how my kids devoured them in minutes and begged me to make them again. The toasted coconut has that irresistible toasted sweetness that makes these cookies unforgettable.
Storage Tips
Store these cookies in a single layer in an airtight container at room temperature to keep the caramel nice and chewy while the shortbread stays crisp. They last up to a week but are best enjoyed within a few days. If the kitchen is warm, store them in the fridge but bring them back to room temperature before serving for the best flavor.
Ingredient Substitutions
- You can swap fudge stripe shortbread cookies for any striped or plain shortbread cookie you prefer
- If you don’t have CandiQuik, use any good quality melting chocolate or chocolate chips, just be sure to melt carefully
- For the caramel bits, dulce de leche or a homemade caramel sauce can work but may affect the texture slightly
Serving Suggestions
- Serve these cookies with a hot cup of coffee or tea to balance the sweetness
- They also make a festive addition to holiday dessert trays or as gifts in decorative boxes
- For a fun twist, add chopped nuts like macadamia or pecans to the coconut caramel mixture before spreading on the cookies
Frequently Asked Questions
- → How do I toast coconut evenly?
Spread coconut evenly on a foil-lined baking pan and bake at 300°F. Stir after 5 minutes, bake another 5-7 minutes, stir again, then bake an additional 3-5 minutes while watching closely to prevent burning.
- → Can I use other cookies instead of fudge stripe shortbread?
Yes, sturdy cookies with a firm base work best to support the caramel and toppings while maintaining texture.
- → What is the best way to melt chocolate for drizzling?
Microwave chocolate in short intervals (30 seconds), stirring frequently until smooth. Using a sandwich bag with a snipped corner allows easy, controlled drizzling.
- → How long should the caramel mixture be microwaved?
Heat caramel bits and heavy cream for about 30 seconds, stir, then microwave an additional 15-20 seconds, stirring until smooth and well combined.
- → How should these treats be stored?
Store in an airtight container at room temperature to keep the textures fresh and prevent the chocolate from melting.