Easy No-Bake Samoa Cookies
Ingredients
- 1 package Fudge Stripe shortbread cookies (about 20–24 cookies)
- 11 oz caramel bits
- 3 tablespoons heavy cream
- 2 cups sweetened shredded coconut
- 2 squares chocolate CandiQuik or chocolate melting wafers
Instructions
- Preheat oven to 300°F (150°C). Spread the shredded coconut on a lined baking sheet. Bake for 5 minutes, stir, then continue baking for another 5–7 minutes. Stir again and bake for 3–5 more minutes, until golden brown. Let cool.
- Arrange the Fudge Stripe cookies on a parchment-lined baking sheet, striped side facing up.
- Combine the caramel bits and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave for another 15–20 seconds until smooth.
- Immediately stir the toasted coconut into the melted caramel until evenly coated.
- Spoon about 1 tablespoon of the coconut-caramel mixture onto each cookie and spread it evenly.
- Melt the chocolate in 30-second intervals, stirring between each, until smooth.
- Drizzle the melted chocolate over the cookies.
- Let the cookies sit for 15–20 minutes until the caramel and chocolate are set.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes.