Description
These Easy No-Bake Samoa Cookies combine crispy fudge stripe shortbread cookies with a luscious caramel-coconut topping and a rich chocolate drizzle. Inspired by the beloved Girl Scout Samoa cookie flavors, this simple recipe requires no baking of the cookies themselves and is perfect for a quick, indulgent treat.
Ingredients
Scale
Cookies
- 1 package fudge stripe shortbread cookies (about 20-24 cookies)
Caramel Coconut Topping
- 1 (11 oz) package caramel bits
- 3 tablespoons heavy cream
- 2 cups toasted coconut*
Chocolate Drizzle
- 2 squares chocolate CandiQuik
Toasted Coconut
- 2 cups shredded coconut (to toast)
Instructions
- Prepare the Cookie Base: Line a baking sheet with foil and arrange the fudge stripe shortbread cookies, stripe-side up, spacing them about 1-2 inches apart. Set aside to prepare the toppings.
- Melt Caramel and Combine: In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave on high for 30 seconds, stir, then microwave another 15-20 seconds until the mixture is smooth. Fold in the toasted coconut thoroughly to form the topping.
- Assemble Cookies: Quickly spoon about a tablespoon of the caramel-coconut mixture onto each shortbread cookie. Spread it evenly to cover the surface. Repeat the process for all the cookies.
- Melt Chocolate and Drizzle: In a small bowl, microwave the chocolate CandiQuik on high for approximately 30 seconds, stirring until completely melted and smooth. Drizzle the melted chocolate over each cookie. For easier drizzling, transfer the chocolate to a sandwich bag, seal it, and snip off a tiny corner to pipe the chocolate in decorative lines. Allow the chocolate to set at room temperature for 15-20 minutes before serving.
- Toast Coconut (If Not Pre-Toasted): Preheat the oven to 300°F (150°C). Spread the shredded coconut evenly on a foil-lined baking pan. Bake for 5 minutes, then stir. Continue baking for an additional 5-7 minutes, stirring once more. Bake for a final 3-5 minutes, watching closely to ensure the coconut is golden and toasted without burning. Let cool before using.
- Storage: Store the assembled cookies in an airtight container at room temperature. They will keep well for up to 3 days.
Notes
- Make sure to stir the caramel mixture thoroughly after microwaving to ensure smoothness.
- Using pre-toasted coconut can save time, but fresh toasted coconut provides the best flavor and texture.
- The chocolate drizzle can be customized with milk, dark, or white chocolate CandiQuik based on preference.
- If you don’t have CandiQuik, semi-sweet chocolate chips and a little vegetable oil can be an alternative.
- For quicker chocolate setting, you can refrigerate the cookies for about 10 minutes but avoid condensation by not leaving too long in the fridge.
- These cookies are best enjoyed within a few days to maintain crispiness of the shortbread.
