Easy No Bake Samoa Cookies
Crave the iconic taste of Girl Scout Samoas year-round? These easy no-bake cookies deliver the same irresistible combination of a salty cracker base, chewy caramel coconut, and a rich chocolate drizzle without ever turning on your oven.
Equipment
- Large baking sheet
- Parchment paper
- Large, dry pan
- Large microwave-safe bowl
- Small microwave-safe bowl
Ingredients
- 1 sleeve Ritz crackers (or 24 crackers)
- 1 (11 oz.) package caramel bits
- 3 tablespoons heavy cream
- 2 cups shredded coconut, toasted
- 2 squares chocolate candiquik (melting chocolate) or 1/2 cup semi-sweet chocolate chips
Instructions
Toast the Coconut and Prep the Base
- Spread the shredded coconut in a large, dry pan. Cook over low-medium heat for 3-5 minutes, stirring constantly until light golden and fragrant. Immediately transfer to a plate to cool.
- Line a large baking sheet with parchment paper. Arrange the crackers in a single layer with a little space between each one.
Make the Salted Caramel Coconut Topping
- In a large, microwave-safe bowl, combine the caramel bits and heavy cream. Microwave in 30-second intervals, stirring well after each one, until completely melted and smooth.
- Stir in ½ teaspoon of vanilla extract (optional) and a pinch of sea salt into the warm caramel. Fold in the toasted coconut until everything is evenly coated.
- Working quickly while the mixture is warm, spoon the caramel coconut onto each cracker, spreading it to cover the surface.
Drizzle and Set
- In a separate, dry microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between, until smooth. Let it cool for 5-10 minutes to thicken slightly.
- Drizzle the melted chocolate over the cookies. You can use a spoon or a small ziplock bag with the corner snipped for more control.
- Let the cookies sit at room temperature for 1-2 hours, or in the refrigerator for 20-30 minutes, until the chocolate and caramel are fully set.
Notes
Technique Tip: To prevent the caramel mixture from getting too stiff while you work, simply pop the bowl back in the microwave for 15-20 seconds to loosen it up again. Silky Drizzle: For a glossier and smoother chocolate drizzle, stir 1 teaspoon of coconut oil into the semi-sweet chocolate chips before melting. Storage Instructions: Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months; layer them with parchment paper in a freezer-safe container and thaw for 15-20 minutes before serving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 129kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 5mgSodium: 55mgPotassium: 40mgFiber: 1gSugar: 12gVitamin A: 15IUCalcium: 10mgIron: 0.2mg
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