No-Bake Samoa Cookies
Ingredients
Base
- 1 package fudge stripe shortbread cookies (about 20–24 cookies)
Caramel Coconut Topping
- 1 package (11 oz / 300 g) caramel bits
- 3 tablespoons heavy cream
- 2 cups shredded coconut (toasted)
Chocolate Drizzle
- 2 squares chocolate (or 1/2 cup chocolate chips), melted
Instructions
1. Prepare the cookies
- Line a tray with parchment paper
- Place cookies flat, stripe side up
2. Melt the caramel
- In a microwave-safe bowl, combine caramel bits + heavy cream
- Heat for 30 seconds, stir
- Heat again for 15–20 seconds until smooth
- Mix in toasted coconut
3. Assemble
- Spoon about 1 tablespoon of the caramel-coconut mixture onto each cookie
- Spread evenly
4. Add chocolate
- Melt chocolate in the microwave (about 30 seconds)
- Drizzle over the cookies using a spoon or piping bag
5. Let them set
- Allow cookies to sit at room temp or refrigerate for 15–20 minutes
- Chocolate should harden before serving
Storage
- Store in an airtight container
- Keeps for 3–5 days at room temperature or longer in the fridge
Tips
- Toast coconut for better flavor (golden = perfect)
- Add a pinch of salt for a sweet-salty taste
- Use dark chocolate if you want less sweetness
What it tastes like
- Chewy caramel + crispy cookie + coconut + chocolate
- Just like classic Samoa cookies—but no baking needed