Description
Sweet, chewy, and impossibly simple, these No Bake Samoa Cookies combine toasted coconut and gooey caramel with a buttery cookie base and dark chocolate drizzle.
Ingredients
Scale
- 240 g (2 cups) graham cracker crumbs
- 113 g (1/2 cup) unsalted butter, melted
- 100 g (1 cup) sweetened shredded coconut, toasted
- 200 g (1 cup) packed brown sugar
- 56 g (4 tbsp / 1/4 cup) unsalted butter
- 60 ml (1/4 cup) heavy cream
- 1/4 tsp (1.5 g) fine sea salt
- 5 ml (1 tsp) pure vanilla extract
- 170 g (6 oz) semisweet chocolate chips or chopped chocolate
- 15 g (1 tbsp) neutral oil or butter
- Optional: 30 g (1/3 cup) finely chopped toasted pecans or macadamias
Instructions
- Toast the coconut by spreading it on a baking sheet and toasting in an oven at 175°C (350°F) for 5–7 minutes until golden.
- Make the base mixture by combining graham cracker crumbs with melted butter, then pressing into muffin cups or forming discs.
- Cook the caramel by simmering brown sugar, butter, and cream in a saucepan until thickened.
- Combine the toasted coconut with the caramel until fully coated.
- Spoon the coconut-caramel mixture onto the chilled bases.
- Melt chocolate and neutral oil together until smooth.
- Drizzle the melted chocolate over the cookies.
- Chill until the caramel and chocolate are firm.
Notes
Chill the pressed bases before adding caramel to prevent sogginess. Use quality chocolate for the best drizzle.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 17g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg