Easy No-Bake Samoa Cookies

These Easy No-Bake Samoa Cookies offer a quick and delicious way to enjoy the classic flavors of Samoa cookies without the need for baking. Featuring crunchy fudge-striped shortbread cookies topped with a caramel and toasted coconut mixture, then drizzled with melted chocolate, these treats capture the perfect balance of sweet, chewy, and crunchy in every bite.

Perfect for when you’re craving a delightful dessert but short on time!

Easy No-Bake Samoa Cookies

Ingredients

1 package fudge stripe shortbread cookies (about 20-24 cookies)

1 (11 oz) package caramel bits

3 tablespoons heavy cream

2 cups toasted coconut*

2 squares chocolate CandiQuik

Instructions:

Prepare Cookies: Line a baking tray with foil, placing the fudge-striped cookies, stripe side up, about 1-2 inches apart. Set them aside for now.

Melt Caramel: In a microwave-safe bowl, mix together the caramel bits and heavy cream. Microwave on high for 30 seconds, stir, then heat for another 15-20 seconds. Stir until smooth. Gently fold in the toasted coconut, mixing well.

Top Cookies: Quickly spoon about a tablespoon of the caramel-coconut mixture onto each cookie. Spread it across the surface to cover the cookie completely. Repeat this for all cookies.

Melt Chocolate: Place the chocolate CandiQuik in a small bowl and microwave on high for about 30 seconds. Stir until fully melted and smooth. Drizzle the melted chocolate over the cookies. (For a simple piping method, pour the melted chocolate into a plastic sandwich bag, cut off a small corner, and pipe onto the cookies.)

Set the Chocolate: Let the cookies sit for about 15-20 minutes to allow the chocolate to set. Once ready, store the cookies in an airtight container at room temperature.

Toasting Coconut: To toast the coconut, preheat your oven to 300°F. Evenly spread the coconut on a foil-lined baking tray. Bake for 5 minutes, stir, then continue baking for another 5-7 minutes. Stir again, and bake for an additional 3-5 minutes, watching closely until it’s golden brown and toasted.

Notes:

Shortbread Cookies: Fudge stripe shortbread cookies serve as the perfect base, replicating the familiar crunch and flavor of traditional Samoa cookies. No baking is needed!

Caramel Bits: Using caramel bits ensures a smooth, meltable caramel for easy mixing with the toasted coconut. Be sure to stir after each microwave interval to avoid burning.

Toasted Coconut: Toasting the coconut gives it a rich, nutty flavor and enhances the overall taste of the cookies. Keep a close eye on it while toasting to avoid burning.

Chocolate Drizzle: Melted CandiQuik provides a smooth, easy-to-drizzle chocolate topping. You can also substitute with other types of melting chocolate or chocolate chips.

Storage: Store the cookies in an airtight container at room temperature for up to 3-4 days to maintain freshness and texture.

Nutrition Information:

YIELDS: 24 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use homemade shortbread cookies instead of store-bought fudge stripe cookies?

Yes, you can use homemade shortbread cookies if you prefer.

Just make sure they’re sturdy enough to hold the caramel and coconut topping.

How do I keep the caramel from getting too hard?

Adding heavy cream helps keep the caramel soft and smooth.

Be sure to stir the caramel mixture well, and microwave it in short intervals to avoid overheating.

Can I use a different type of coconut?

You can use either sweetened or unsweetened shredded coconut depending on your preference.

Toasting the coconut will bring out more flavor, so try not to skip that step.

What can I use if I don’t have caramel bits?

If you don’t have caramel bits, you can use regular soft caramels and melt them with the cream.

Alternatively, a caramel sauce might work, but you may need to adjust the thickness.

Can I make these cookies ahead of time?

Yes, these cookies store well in an airtight container for up to 3-5 days at room temperature.

You can make them ahead for parties or gatherings.

Can I use regular chocolate instead of chocolate CandiQuik?

Absolutely! You can melt chocolate chips or any type of baking chocolate to drizzle over the cookies.

Just ensure the chocolate is melted smoothly before drizzling.

Do I need to refrigerate the cookies?

No, you don’t need to refrigerate them.

However, if your kitchen is warm, you may refrigerate them briefly to help the chocolate set faster.

Can I use coconut flakes instead of shredded coconut?

Yes, you can use coconut flakes, but you might want to chop them into smaller pieces for a better texture and to make spreading the mixture easier.

Is there a substitute for heavy cream?

You can use half-and-half or even milk in a pinch, but the caramel may not be as rich or smooth.

Stick to heavy cream for the best results.

How can I make these cookies gluten-free?

To make the cookies gluten-free, use a gluten-free shortbread or similar cookie as the base.

Ensure that the caramel, chocolate, and other ingredients are also gluten-free.