No-Bake Samoa Coconut Cookies
If you love the rich caramel, toasted coconut, and chocolate layers of the classic Girl Scout Samoa cookies, you’ll adore this No-Bake Samoa Coconut Cookies recipe. It gives you all those irresistible flavors — chewy, nutty, sweet, and just a little salty — without ever needing to turn on your oven.
They’re chewy in the center, crisp around the edges from toasted coconut, and finished with that perfect chocolate dip and drizzle that makes every bite feel indulgent. These cookies are a dream for busy bakers or last-minute dessert makers, coming together in under 30 minutes and setting beautifully in the fridge.
Whether you’re whipping up a treat for a party, packing lunchbox snacks, or satisfying a craving late at night, these little no-bake gems hit every note of nostalgia and comfort.
Ingredients for No-Bake Samoa Coconut Cookies
- Unsweetened shredded coconut – Toasted for that nutty aroma and signature chew.
- Soft caramel candies – The gooey glue that binds everything together.
- Milk or cream – Loosens the caramel and makes it silky-smooth.
- Semi-sweet chocolate chips – Classic chocolate coating for the base and drizzle.
- Coconut oil or butter – Helps the chocolate melt smoothly and harden with a nice snap.
- Vanilla extract – Adds a warm depth of flavor.
- Salt – Balances the sweetness perfectly.
How to Make No-Bake Samoa Coconut Cookies
STEP 1: Spread the shredded coconut evenly in a large dry skillet and toast it over medium heat, stirring constantly. After 5–7 minutes, it should turn golden brown and fragrant. Transfer the toasted coconut to a plate to cool completely before mixing it with the caramel.
STEP 2: In a small saucepan over low heat, combine the soft caramel candies and milk (or cream). Stir continuously until the caramels are completely melted and smooth. Once melted, remove from heat and stir in the vanilla extract and a pinch of salt to balance the sweetness.
STEP 3: Add the toasted coconut to the caramel mixture and stir until every strand of coconut is coated. The mixture should be thick and sticky, easy enough to scoop but firm enough to hold its shape.
STEP 4: Using a tablespoon or small cookie scoop, portion out mounds of the caramel-coconut mixture onto a parchment-lined baking sheet. Use your fingers to gently flatten and shape each into a round cookie. For a traditional Samoa look, you can poke a small hole in the center, but they’re just as delicious without it.
STEP 5: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second bursts, stirring each time, until melted and smooth. You can also melt it over a double boiler if you prefer more control.
STEP 6: Dip the bottom of each cookie into the melted chocolate, then return it to the parchment paper. Use a spoon or piping bag to drizzle the remaining chocolate over the tops in thin ribbons for that signature striped Samoa look.
STEP 7: Place the baking sheet in the refrigerator for 15–20 minutes, or until the chocolate is fully set and the cookies are firm to the touch. Once set, they’re ready to serve.
Can I Use Homemade Caramel Instead of Store-Bought?
Yes, absolutely! If you love making your own caramel, you can use about one cup of thick, chewy homemade caramel sauce instead of melting candies. Just make sure it’s not too runny or the cookies won’t hold their shape.
How Can I Make These Dairy-Free?
Use dairy-free caramel candies or make your own with coconut cream and brown sugar. Swap the milk for coconut milk and choose a vegan dark chocolate. The coconut flavor shines even more in a dairy-free version.
Helpful Tips
- Stir the caramel constantly to prevent burning — low and slow is key.
- Toasting the coconut is essential; it adds depth and prevents the cookies from being overly sweet.
- If your caramel-coconut mixture cools too much and hardens, gently reheat it for a few seconds until pliable again.
What to Serve with No-Bake Samoa Coconut Cookies
These cookies are rich, so they pair beautifully with black coffee, espresso, or unsweetened tea. They also make a decadent topping crumbled over vanilla ice cream or layered into a dessert trifle for something special.
Storage
Store your cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week if you prefer them firmer. You can also freeze them for up to 2 months — just let them thaw for 10 minutes before serving so the caramel softens slightly.
Crisp on the outside, gooey in the middle, and coated in chocolate, these No-Bake Samoa Coconut Cookies are proof that a little creativity (and no oven) can bring you straight to cookie heaven.
No-Bake Samoa Coconut Cookies
Ingredients
- 1 teaspoon pure vanilla essence
- Approximately 20 soft caramel squares 1 cup
- A scant pinch of fine sea salt
- 2 tablespoons whole milk or heavy cream for added richness
- 1 cup semisweet chocolate morsels
- 2 cups finely shredded unsweetened dried coconut
- 1 teaspoon refined coconut oil or unsalted butter
- Parchment paper for lining
Instructions
- Spread the shredded coconut evenly across a dry skillet set over medium heat. Stir frequently to ensure even toasting, continuing until the coconut becomes golden and emits a nutty aroma, roughly 5 to 7 minutes. Once toasted, transfer to a plate to cool completely.
- In a small saucepan set over low heat, add the soft caramel candies and milk or cream. Stir constantly until the mixture is melted and smooth. Remove from heat, then blend in the vanilla extract and a small pinch of salt.
- Add the cooled, toasted coconut to the warm caramel mixture. Stir thoroughly until the coconut is uniformly coated with caramel.
- Line a baking sheet with parchment paper. Using a small cookie scoop or a rounded tablespoon, drop spoonfuls of the coconut-caramel mixture onto the sheet. With lightly moistened fingers, press each portion into a circular, flattened cookie shape.
- Place the chocolate chips and coconut oil (or butter) in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until the chocolate has melted fully and is smooth in texture.
- Dip the base of each cookie into the melted chocolate, then return it to the parchment-lined tray. Using a spoon, drizzle the remaining chocolate decoratively over the tops.
- Refrigerate the tray for 15 to 20 minutes or until the chocolate sets completely. Cookies may be stored in an airtight container at room temperature for up to three days, or kept chilled for extended freshness.