No Bake Samoa Cookies
No Bake Samoa Cookies mimic the beloved Girl Scout cookie with layers of toasted coconut, caramel, and chocolate on a simple cookie base. They are easy to assemble, require no baking, and are a guaranteed crowd-pleaser.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 12 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Gluten Free (with substitutions)
Ingredients
Scale
3 cups Shredded Sweetened Coconut
1 cup Unsalted Butter
½ cup Granulated Sugar
½ cup Brown Sugar
¼ cup Heavy Cream
1 teaspoon Vanilla Extract
½ teaspoon Salt
10-12 ounces Shortbread Cookies
1 ½ cups Semi-Sweet Chocolate Chips
1 tablespoon Coconut Oil
Instructions
- Toast the Coconut: Preheat your oven to 300°F (150°C) or use a dry skillet on medium-low heat. Spread the shredded coconut in a single layer on a baking sheet. Toast for 8-12 minutes, stirring every 3-4 minutes, until golden brow
- Prepare the Cookie Base: In a large mixing bowl, combine the finely crushed shortbread cookies with ½ cup of melted butter. Press into a lined 9×13 inch baking pan. Chill in the refrigerator for at least 15 minutes
- Make the Caramel: In a saucepan, combine the remaining ½ cup of melted butter, granulated sugar, brown sugar, heavy cream, and salt. Bring to a gentle boil and simmer for 5 minutes, then stir in vanilla
- Assemble the Caramel Layer: Pour the caramel over the cookie base and spread it evenly
- Add the Toasted Coconut: Sprinkle the toasted coconut over the caramel and press lightly to adhere. Chill for 2-3 hours
- Prepare the Chocolate Drizzle: Melt the chocolate chips with coconut oil until smooth
- Drizzle and Chill: Remove from pan, drizzle chocolate over the top, and let set for 15-20 minutes
- Cut and Serve: Once the chocolate has set, cut into desired shapes
Notes
For a gluten-free version, use gluten-free cookies.
Chill the caramel layer completely for clean cuts.
Find it online: https://onthatplate.com/no-bake-samoa-cookies/