Description

No Bake Samoa Cookies are a quick and irresistible treat inspired by the famous Girl Scout cookies. With a chewy, coconutty base, luscious caramel layer, and indulgent chocolate drizzle, these cookies require no baking and come together in under 30 minutes, making them a perfect dessert for busy days or last-minute gatherings.

Ingredients

Units Scale

Cookie Base

1 1/2 cups sweetened shredded coconut
3/4 cup old-fashioned rolled oats
1/4 cup almond flour (or all-purpose flour)
1/4 cup honey or maple syrup
1/4 cup unsalted butter, melted (or coconut oil for vegan option)
1/2 tsp vanilla extract
Pinch of salt

Caramel Topping

20 soft caramels (about 5 oz), unwrapped
2 tbsp heavy cream (or coconut cream for dairy-free)
1/2 cup sweetened shredded coconut, toasted

Chocolate Layer

4 oz semi-sweet or dark chocolate, chopped or chips
1 tsp coconut oil or neutral oil

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Instructions

Toast the Coconut – Spread 1/2 cup of shredded coconut on a skillet over medium heat. Toast, stirring regularly, until golden brown and fragrant, about 5 minutes. Set aside to cool.
Prepare the Cookie Base – In a large bowl, mix 1 1/2 cups shredded coconut, rolled oats, almond flour, honey (or maple syrup), melted butter, vanilla extract, and a pinch of salt. Stir until well combined and sticky.
Shape the Cookies – Scoop about 1 1/2 tablespoons of the mixture and roll into balls. Flatten each into a disc and use your finger or the end of a wooden spoon to form a hole in the center, shaping them like traditional Samoas. Place on a parchment-lined tray.
Melt the Caramel – In a microwave-safe bowl, add caramels and heavy cream. Microwave in 20-second bursts, stirring until the caramels melt into a smooth sauce.
Add Caramel Layer – Spoon a little melted caramel onto each cookie, spreading it gently. Immediately sprinkle with the toasted coconut, pressing slightly to help it stick.
Melt the Chocolate – Combine chocolate and oil in a heatproof bowl. Microwave in 20-second intervals, stirring until smooth and glossy.
Dip and Drizzle – Carefully dip the bottom of each cookie in melted chocolate, then return to the tray. Use a spoon or zip-top bag with the corner snipped off to drizzle more chocolate over the tops.
Chill – Place cookies in the refrigerator for 15–20 minutes, or until the chocolate and caramel are set. Enjoy straight from the fridge or at room temperature!

Notes

Make these vegan by swapping butter for coconut oil, and using dairy-free caramels and cream.
For a nut-free version, use oat flour in place of almond flour.
Store cookies in the refrigerator for up to a week in an airtight container.
If cookies crumble while shaping, add 1–2 more tablespoons honey or syrup to bind.

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 10g
Sodium: 36mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 4mg