No Bake Samoa Cookies — Easy Caramel Coconut Treats

Sweet, chewy, and impossibly simple — these No Bake Samoa Cookies pair toasted coconut and gooey caramel with a buttery cookie base and dark chocolate drizzle. No Bake Samoa Cookies are my easy copycat of the Girl Scout favorite; I perfected this version after testing it 8 times to get the base texture and caramel set just right. The method skips the oven but keeps the layered flavors: a crisp buttery base, a toasted coconut-caramel topping, and clean chocolate stripes. If you like cookies with contrasting textures, this one delivers every time. Read on for a clear ingredient breakdown, exact measurements in metric and imperial, step-by-step timing, and pro tips that keep these from turning out soggy or too hard.

Why This Recipe Works

Toasting the coconut before combining it with caramel removes excess moisture and deepens the nutty flavor.
A pressed, chilled graham-cracker base gives bite without baking; the chilled base seals the crumbs and butter so the caramel doesn’t soak through.
Cooking a quick caramel (brown sugar, butter, cream) to a thick ribbon stage creates a stable topping that sets at fridge temperature.
Cooling the assembled cookies on a wire rack prevents trapped steam and keeps the chocolate drizzle glossy.
Small batch testing taught me the timing: 3–4 minutes to thicken the caramel is enough; overcooking makes it brittle.

Ingredients Breakdown

Base: 240 g (2 cups) graham cracker crumbs — the crumbs bind with butter to form a firm, no-bake crust. You can use finely crushed digestive biscuits instead; the flavor will be slightly less sweet.
Butter for base: 113 g (1/2 cup) unsalted butter, melted — provides richness and helps the crumbs hold their shape. If using salted butter, reduce added salt.
Toasted coconut: 100 g (1 cup) sweetened shredded coconut — toasting concentrates flavor and reduces moisture that can make the topping runny. You may use unsweetened coconut; the cookies will be less sweet.
Brown sugar caramel: 200 g (1 cup) packed light or dark brown sugar, 56 g (4 tbsp / 1/4 cup) unsalted butter, and 60 ml (1/4 cup) heavy cream — when cooked together they make a quick, stable caramel. Using light brown sugar gives a milder caramel; dark gives a deeper molasses note.
Salt: 1/4 tsp (1.5 g) fine sea salt in caramel — balances sweetness. If using Morton kosher salt, use 1/2 tsp.
Vanilla: 5 ml (1 tsp) pure vanilla extract — brightens flavor.
Chocolate for drizzle: 170 g (6 oz) semisweet chocolate chips or chopped chocolate + 15 g (1 tbsp) neutral oil or butter — melting with fat gives a glossy finish. Use good-quality chocolate for clean flavor.
Optional: 30 g (1/3 cup) finely chopped toasted pecans or macadamias — adds crunch and a nutty echo of traditional versions; omit for nut-free.

Essential Equipment

Food processor or zip-top bag + rolling pin to crush graham crackers to 240 g (2 cups).
24-cup mini muffin pan or a cookie press and parchment rounds — the mini muffin pan helps press uniform 5–6 cm (2–2.5 in) disks without baking. If you don’t have one, form discs by hand on parchment and chill.
Saucepan, medium (about 2–3 L) for caramel — choose a heavy-bottomed pan to avoid hot spots.
Instant-read thermometer (optional) — useful to check caramel thickness (see tips).
Small heatproof bowl for melting chocolate and a piping bag or fork for drizzling.
Wire rack and baking sheet for cooling and chilling.

Step-by-Step Instructions

Serves 24 | Prep Time: 25 minutes | Cook Time: 10 minutes | Inactive Time: 45 minutes | Total Time: 1 hour 20 minutes

Step 1: Toast the coconut

Spread 100 g (1 cup) shredded coconut on a baking sheet and toast in a 175°C (350°F) oven for 5–7 minutes, stirring once, until golden and fragrant. Watch closely; coconut browns fast. Remove and cool before using.

Step 2: Make the base mixture

Combine 240 g (2 cups) graham cracker crumbs and 113 g (1/2 cup) melted unsalted butter in a bowl and stir until the crumbs are evenly moistened, about 30 seconds. Press 1 tablespoon of the mixture into 24 mini muffin cups or form 24 discs (about 4–5 cm/1.5–2 in wide) on parchment; press firmly so discs hold shape. Chill the pressed bases for 15 minutes to set.

Step 3: Cook the quick caramel

In a medium saucepan, combine 200 g (1 cup) packed brown sugar, 56 g (4 tbsp / 1/4 cup) butter, and 60 ml (1/4 cup) heavy cream. Bring to a simmer over medium heat, stirring constantly, then simmer gently for 3–4 minutes until thickened and glossy; the caramel should coat the back of a spoon. Remove from heat and stir in 5 ml (1 tsp) vanilla and 1/4 tsp (1.5 g) salt.

Step 4: Combine coconut with caramel

Stir the cooled toasted coconut into the hot caramel until fully coated, about 20–30 seconds. The mixture should be sticky but not runny; if it seems loose, return to low heat and cook 30–60 seconds more. Work quickly so the caramel stays pourable.

Step 5: Top the chilled bases

Spoon about 1 to 1.5 tablespoons (15–22 g) of the coconut-caramel mixture onto each chilled base and gently press to shape, leaving the edges slightly free so the caramel can set without seeping over. This takes about 6–8 minutes for 24 cookies. Return the tray to the fridge for 20–25 minutes to firm.

Step 6: Melt the chocolate

Place 170 g (6 oz) semisweet chocolate and 15 g (1 tbsp) neutral oil or butter in a heatproof bowl and melt over a pot of simmering water (double boiler) or in 30-second bursts in a microwave, stirring until smooth. Keep warm and fluid for drizzling, about 2–3 minutes active work.

Step 7: Drizzle and finish

Use a small piping bag or fork to drizzle the melted chocolate over the chilled cookies in thin, even lines. Work quickly: the chocolate sets in about 5–8 minutes in the fridge. For a cleaner stripe, chill the chocolate for 30–60 seconds before piping so it holds shape.

Step 8: Chill to set

Let the cookies chill in the fridge for 20–30 minutes until caramel and chocolate are firm. Transfer to an airtight container and store as directed below. Total inactive chilling time is about 45 minutes.

Expert Tips & Pro Techniques

Toast coconut on a rimmed sheet for 5–7 minutes at 175°C (350°F) and stir halfway; this reduces moisture that makes the caramel run.
Common mistake: adding coconut to caramel while the caramel is too cool. If the caramel tightens before you spread it, warm it gently for 30–60 seconds until spreadable.
Use a mini muffin pan to press consistent bases; if you don’t have one, use a 2-inch round cookie cutter on parchment and press with a measuring cup.
Pro trick: add 1 tsp corn syrup to the caramel if you want extra sheen and a softer set; it helps delay recrystallization.
Make-ahead: assemble the cookies up to the chocolate drizzle, cover, and refrigerate for up to 24 hours; add chocolate just before serving to keep stripes glossy.
If your chocolate seizes, stir in 1 tsp neutral oil or 1 tsp warm cream to re-emulsify.

Storage & Reheating

Refrigerator: Store in an airtight container layered with parchment paper for up to 5 days. Keep chilled to maintain caramel texture.
Freezer: These freeze well. Arrange in a single layer on a tray to flash-freeze for 1 hour, then transfer to a freezer bag or airtight container for up to 3 months. Thaw in the fridge overnight. Avoid thawing at room temperature to prevent sticky caramel.
Reheating: No oven needed. If you prefer slightly softer chocolate and caramel, leave cookies at room temperature for 10–15 minutes before serving. Avoid microwaving — it melts the chocolate and can make the base soggy.

Variations & Substitutions

Vegan Version: Replace butter with coconut oil (same weight) and use full-fat coconut cream instead of heavy cream; use dairy-free chocolate. Caramel will be softer — chill longer.
Gluten-Free Version: Use a gluten-free graham cracker or 240 g (2 cups) gluten-free cookie crumbs; pressing and chilling times remain the same. Add ¼ tsp xanthan gum if your crumbs are very fine to improve structure.
Nutty Samoa: Stir 30 g (1/3 cup) finely chopped toasted pecans into the coconut-caramel mixture. Keep other quantities the same; cookies will be slightly firmer.
Mini Samoa Bites: Make 36 smaller cookies instead of 24. Reduce coconut-caramel per cookie to 1 tbsp (10–12 g) and chill an extra 10 minutes to set.

Serving Suggestions & Pairings

Serve with a cup of strong coffee or espresso to cut through the sweetness.
Pair with a cold glass of milk or a lightly sweetened iced tea for a classic combo.
For a holiday table, plate with spiced eggnog cookies like eggnog cookies with cinnamon for complementary flavors.
Offer a platter with plain shortbread and buttery pecan snowball cookies to balance textures.

Nutrition Information

Per serving: 1 cookie — recipe yields 24 cookies. Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Calories: 200 kcal
Total Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 25 mg
Sodium: 95 mg
Total Carbohydrates: 25 g
Dietary Fiber: 1 g
Sugars: 17 g
Protein: 2 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my caramel bleed into the base and make it soggy?
A: The most common cause is a warm or soft base. Always chill the pressed bases until firm before adding the caramel. Also, make sure the caramel is thick (ribbons the spoon) so it won’t sink.

Q: Can I make this without eggs?
A: Yes — this recipe has no eggs. For vegan cookies, swap butter for coconut oil and heavy cream for coconut cream, and use dairy-free chocolate.

Q: Can I double this recipe?
A: Yes. Double all ingredients and work in batches when pressing and drizzling. Keep assembled cookies chilled between batches to maintain structure.

Q: Can I prepare this the night before a party?
A: Yes. You can assemble through Step 5 the night before, cover, and refrigerate. Add the chocolate drizzle shortly before serving for the best look and texture.

Q: How long do these keep in the fridge?
A: Stored in an airtight container with parchment between layers, they keep 4–5 days refrigerated.

Q: Why did my chocolate drizzle look dull or streaky?
A: Chocolate dullness comes from overheating or not adding a small fat (oil or butter) for shine. Melt gently and add 1 tsp neutral oil if needed; cool slightly before drizzling.

Q: Can I swap graham crackers for another cookie crumb?
A: Yes. Digestive biscuits or vanilla wafers work well. If using very sweet crumbs, reduce the caramel sugar by 1–2 tbsp to balance sweetness.

Conclusion

These No Bake Samoa Cookies deliver the same chewy caramel-coconut experience without a full bake. If you want to compare other no-bake takes, try the detailed approach at No Bake Samoa Cookies (Caramel DeLites) – Organically Addison or the Girl Scout copycat version at No Bake Samoa Cookies (Girl Scout Copycat) | The Domestic Rebel for more technique variations.