These Simple No-Bake Samoa Cookies capture everything people love about the classic Samoa flavor—rich chocolate, gooey caramel, toasted coconut, and a buttery base—without ever turning on the oven. They’re quick, foolproof, and perfect when you want a bakery-style treat with minimal effort. The texture is chewy, slightly crisp, and deeply satisfying, making them ideal for holidays, bake sales, or last-minute desserts.
This recipe uses straightforward ingredients and clear steps, so even beginners can get perfect results. Best of all, the cookies set beautifully in the fridge and taste even better the next day.
Ingredients (Makes about 18–20 cookies)
For the Cookie Base
- 120 g (½ cup) unsalted butter
- 100 g (½ cup) granulated sugar
- 240 ml (1 cup) whole milk
- 30 g (¼ cup) unsweetened cocoa powder
- 250 g (3 cups) quick oats
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Coconut–Caramel Topping
- 200 g (2 cups) sweetened shredded coconut
- 200 g (7 oz) soft caramel candies, unwrapped
- 3 tablespoons whole milk
For the Chocolate Drizzle
- 120 g (¾ cup) semi-sweet chocolate chips
Detailed Instructions
Step 1: Toast the Coconut
Place the shredded coconut in a dry skillet over medium heat. Stir constantly for 3–5 minutes until evenly golden brown. Remove immediately and set aside to cool.
Tip: Keep the coconut moving—it can burn quickly.
Step 2: Make the No-Bake Cookie Base
In a medium saucepan, combine the butter, sugar, milk, cocoa powder, and salt. Bring the mixture to a gentle boil over medium heat, stirring often.
Once boiling, let it boil for exactly 1 minute, then remove from heat. This step is important for proper setting.
Stir in the vanilla extract, then add the quick oats. Mix thoroughly until the oats are fully coated and the mixture thickens slightly.
Step 3: Shape the Cookies
Line a baking sheet with parchment paper.
Using a spoon or cookie scoop, drop spoonfuls of the oat mixture onto the parchment paper, shaping them into round cookies about 6–7 cm (2½ inches) wide.
Lightly flatten the center of each cookie with the back of the spoon to create a shallow well for the topping.
Let the cookies rest at room temperature for about 10 minutes while you prepare the topping.
Step 4: Prepare the Caramel Coconut Layer
In a small saucepan, combine the caramel candies and milk. Heat over low heat, stirring constantly, until the caramels are fully melted and smooth.
Remove from heat and immediately stir in the toasted coconut until evenly coated.
Step 5: Top the Cookies
Spoon the coconut–caramel mixture onto the center of each cookie, gently spreading it while keeping the edges visible.
Allow the cookies to sit for 10–15 minutes so the topping can firm up slightly before adding chocolate.
Step 6: Melt and Drizzle the Chocolate
Place the chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
Drizzle the melted chocolate over the tops of the cookies using a spoon. For a classic Samoa look, drizzle in thin lines across each cookie.
Step 7: Set the Cookies
Transfer the baking sheet to the refrigerator and chill for 30–45 minutes, or until the cookies are fully set.
Once firm, remove from the fridge and let sit at room temperature for 5 minutes before serving.
Serving Suggestions
Simple No-Bake Samoa Cookies are perfect:
- With coffee or tea
- On dessert platters or holiday trays
- As a make-ahead treat for gatherings
- Wrapped individually for gifting
Their rich flavor means one cookie goes a long way.
