Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No-Bake Samoa Cookies

No-Bake Samoa Cookies

  • Author: Sarah
  • Total Time: 1 hour 25 minutes (including chilling)
  • Yield: 20-24 cookies 1x
  • Diet: Gluten Free (if using gluten-free graham crackers)

Description

No-Bake Samoa Cookies capture the classic flavors of the beloved Samoa bar with rich chocolate, buttery caramel, toasted coconut, and a satisfying crunch—all without the need for an oven. These easy-to-make cookies come together quickly using simple ingredients and steps, making them perfect for last-minute treats or busy days when you want a fuss-free dessert with the perfect blend of gooey caramel, crisp graham crackers, and smooth chocolate.

Ingredients

Scale

Base Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1 1/4 cups shredded coconut (toasted)
  • 1/2 cup (1 stick) butter, melted
  • 1 tsp vanilla extract

Binding and Sweeteners

  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup caramel sauce (plus extra for drizzling)

Chocolate Coating

  • 1 cup semi-sweet chocolate chips

Instructions

  1. Toast the Coconut: Spread shredded coconut evenly on a baking sheet and toast in an oven or toaster oven at 350°F for about 5 minutes, stirring halfway through, until golden brown and fragrant.
  2. Mix the Base Ingredients: In a large bowl, combine graham cracker crumbs, toasted coconut, melted butter, and vanilla extract. Stir until the mixture is evenly incorporated and slightly crumbly but sticky enough to hold together.
  3. Add Condensed Milk and Caramel: Pour in the sweetened condensed milk and gently stir until soft and moldable. Fold in caramel sauce, reserving some for later drizzle.
  4. Shape the Cookies: Use your hands or a small scoop to shape the mixture into round, flat discs on a parchment-lined tray, aiming for bite-sized or slightly larger cookies.
  5. Chill and Set: Refrigerate the cookies on the tray for at least 1 hour to firm up the mixture and make them easier to handle.
  6. Add the Chocolate: Melt chocolate chips in short bursts in the microwave or in a double boiler until smooth. Dip the bottoms of chilled cookies into the chocolate or drizzle chocolate over the tops, then return to the fridge until chocolate hardens.
  7. Final Touches: Optionally drizzle the remaining caramel sauce over the chocolate-coated cookies for an extra glossy, gooey finish. Serve chilled or at room temperature.

Notes

  • Toast coconut carefully: Watch the coconut closely to prevent burning and bitterness.
  • Use room temperature butter: Slightly melted butter blends ingredients better but avoid overheating.
  • Don’t skip chilling: Chilling is crucial for firm cookies that hold shape during chocolate dipping.
  • Melt chocolate gently: Use low heat and stir frequently to keep chocolate smooth and prevent seizing.
  • Customize sweetness: Adjust caramel and condensed milk amounts based on your desired sweetness level.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes (toasting coconut only)
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 14g
  • Sodium: 75mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1.5g
  • Cholesterol: 15mg

Keywords: No-Bake, Samoa Cookies, Chocolate, Caramel, Toasted Coconut, Easy Dessert, Gluten-Free Option, Quick Treat

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://paradisedishes.com/no-bake-samoa-cookies/