Easy No-Bake Samoa Cookies
Ingredients
Makes 20–24 cookies
1 (11 oz) pkg fudge stripe shortbread cookies (Keebler—stripe-side up for built-in chocolate layer!)
1 (11 oz) pkg caramel bits (or 14 oz soft caramels, unwrapped)
3 Tbsp heavy cream (not milk—fat ensures smooth, pliable caramel)
2 cups (160 g) sweetened shredded coconut, toasted
2 (4 oz) squares chocolate CandiQuik (or almond bark—avoid chocolate chips; they seize)
Optional: Flaky sea salt for finishing
Step-by-Step Instructions
1. Toast the Coconut (Key for Depth!)
Preheat oven to 300°F (150°C). Line a rimmed sheet with foil.
Spread coconut evenly. Bake 5 min → stir → bake 5–7 min → stir → bake 3–5 min more, watching closely, until golden-brown and fragrant. Cool completely.
→ Pro tip: Coconut burns fast—remove when just golden; it darkens off-heat.
2. Prep the Base
Line a large baking sheet with parchment (not foil—sticks less). Arrange cookies stripe-side up, spaced 1 inch apart.
3. Make the Caramel-Coconut Filling
In a microwave-safe bowl, combine caramel bits and heavy cream.
Microwave 30 sec on high. Stir. Microwave 15–20 sec more—just until melted and smooth. Do not overheat.
Fold in cooled toasted coconut. Mixture should be thick but spreadable.
4. Assemble with Speed
Working quickly (caramel firms fast!), spoon 1 heaping Tbsp onto each cookie. Use the back of a spoon to spread evenly to edges.
Tip: Dip spoon in hot water between cookies for cleaner spreading.
5. Drizzle Like a Pro
