Easy No-Bake Samoa Cookies (Printer-Friendly)
Soft caramel, toasted coconut, and smooth chocolate elegantly cover striped shortbread treats.
# The Ingredients You'll Need:
→ Base
01 -
1 package fudge stripe shortbread cookies (about 20-24 cookies)
→ Caramel topping
02 -
11 oz package caramel bits
03 -
3 tablespoons heavy cream
04 -
2 cups toasted shredded coconut
→ Chocolate drizzle
05 -
2 squares chocolate CandiQuik
# Step-by-Step Instructions:
01 -
Line a baking sheet with foil and arrange fudge stripe shortbread cookies, stripe-side up, spaced 1-2 inches apart. Set aside.
02 -
In a microwave-safe bowl, combine caramel bits and heavy cream. Microwave on high for 30 seconds, stir, then microwave an additional 15-20 seconds until smooth. Fold in toasted coconut until fully incorporated.
03 -
Quickly spoon about 1 tablespoon of the coconut caramel mixture onto each cookie, spreading evenly to cover the surface. Repeat for all cookies.
04 -
Microwave chocolate CandiQuik on high for 30 seconds, stirring until melted and smooth. For easier piping, transfer melted chocolate to a sealed sandwich bag and snip a corner.
05 -
Drizzle melted chocolate over each cookie. Allow chocolate to set for 15-20 minutes at room temperature before serving. Store cooled cookies in an airtight container at room temperature.
06 -
Preheat oven to 300°F. Spread shredded coconut evenly on a foil-lined baking pan. Bake for 5 minutes, stir, bake another 5-7 minutes, stir again, then bake 3-5 more minutes until golden and toasted, watching closely to prevent burning.