Easy No-Bake Samoa Cookies
Melt CandiQuik in a microwave-safe bowl: 30 sec, stir, then 15 sec more (do not overheat).
For clean lines: Transfer to a zip-top bag, snip ¼-inch corner, and pipe parallel lines. Rotate sheet 90°; pipe perpendicular lines for a lattice.
Optional: Sprinkle with flaky salt while chocolate is wet.
6. Set & Serve
Let sit at room temp 20–30 minutes until chocolate is firm. Do not refrigerate—condensation softens cookies.
Tips for Perfect Gravy
(Note: These are intentionally un-sauced—but for a salted caramel drizzle, warm 2 Tbsp reserved caramel + ½ tsp cream; zigzag over set cookies.)
Serving Suggestions
Arrange on a vintage platter with parchment paper for a bakery display
Package in cellophane bags tied with ribbon for gifts
Crumble over vanilla ice cream for an à la mode Samoamisu
Pair with black coffee—the bitterness highlights the caramel’s richness
Storage & Make-Ahead Tips
Keep airtight at cool room temp 5–7 days. Do not refrigerate.
Freeze (unstacked, then layered with parchment) up to 1 month. Thaw 15 min before serving.
Toasted coconut keeps 1 month in an airtight container—prep ahead!
Frequently Asked Questions
Can I use coconut oil instead of heavy cream?
No—it solidifies when cool, making caramel brittle. Heavy cream ensures chew.
No CandiQuik?
Use 8 oz white or dark chocolate melting wafers. Avoid chocolate chips—they contain stabilizers that prevent smooth melting.
Make it dairy-free?
Yes: Use coconut cream + dairy-free caramels (like Cocomels) + dairy-free chocolate.
Allergy Information
