A Delicious Take on No-Bake Samoa Cookies
If you’re a fan of Samoa Girl Scout cookies, you’ll absolutely love this easy, no-bake version using store-bought fudge stripe shortbread cookies! These cookies are a quick and delicious treat, perfect for when you want to whip up something sweet in a hurry. With layers of gooey caramel, toasted coconut, and drizzled chocolate, they bring together all the rich flavors of Samoas in a fraction of the time.
Why You’ll Love This Recipe
- Easy to make: No baking required! These cookies come together quickly with minimal prep.
- Perfect for parties: These bite-sized treats are ideal for sharing at gatherings or enjoying as a snack.
- Customizable: You can easily adjust the ingredients to suit your preferences or dietary needs.
Let’s dive into the recipe for these delicious no-bake Samoa cookies.
Ingredients for No-Bake Samoa Cookies
What You’ll Need:
- 1 package fudge stripe shortbread cookies (about 20-24 cookies)
- 1 (11 oz) package caramel bits
- 3 tablespoons heavy cream
- 2 cups toasted coconut (see how to toast coconut below)
- 2 squares chocolate CandiQuik or any melting chocolate
Step-by-Step Instructions
1. Prepare the Cookies
Line a baking tray with foil or parchment paper. Lay out the fudge stripe shortbread cookies in a single layer with the striped side facing up. Make sure they’re spaced about 1-2 inches apart to allow for easy handling later.
2. Melt the Caramel
In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave the mixture on high for 30 seconds, then stir. Continue microwaving for another 15-20 seconds, stirring again until the caramel is fully melted and smooth. The heavy cream ensures that the caramel stays soft and spreadable.
Once smooth, gently fold in the toasted coconut, ensuring that it’s evenly coated with caramel.
Tip: Stir the caramel mixture frequently when melting to prevent burning. It should be smooth and glossy, not lumpy.
3. Top the Cookies
Quickly spoon about a tablespoon of the caramel-coconut mixture onto each cookie. Use the back of the spoon to spread the mixture evenly across the surface, covering the cookie completely. Work efficiently as the caramel will start to firm up as it cools.
4. Melt the Chocolate
Place the chocolate CandiQuik (or your preferred melting chocolate) into a small microwave-safe bowl. Microwave on high for about 30 seconds. Stir until the chocolate is fully melted and smooth.
Tip: For an easier drizzle, transfer the melted chocolate into a small plastic sandwich bag. Cut off a tiny corner and use it to pipe thin lines of chocolate over the cookies.
5. Drizzle and Set
Drizzle the melted chocolate over each cookie in a zigzag pattern. Once all cookies are drizzled, allow them to sit at room temperature for 15-20 minutes, or until the chocolate is fully set.
6. Store the Cookies
Once the chocolate has set, transfer the cookies to an airtight container. You can store these delicious no-bake Samoa cookies at room temperature for up to 3-4 days.
How to Toast Coconut
Toasting coconut enhances its flavor, adding a nutty richness to your cookies. Here’s a simple method to toast coconut:
- Preheat your oven to 300°F (150°C).
- Spread the coconut evenly on a foil-lined baking tray.
- Bake for 5 minutes, then stir the coconut to ensure even browning.
- Continue baking for another 5-7 minutes, stirring halfway through.
- Watch the coconut closely as it can burn quickly. Once it turns golden brown, remove it from the oven and let it cool.
Tip: Store any leftover toasted coconut in an airtight container for future use.
Recipe Variations and Substitutions
- Shortbread Cookies: Fudge stripe shortbread cookies serve as the perfect base, mimicking the flavor of traditional Samoa cookies. You can substitute them with any sturdy shortbread or even gluten-free cookies if needed.
- Caramel: If you don’t have caramel bits, you can melt soft caramel candies with a little cream, or try using a thick caramel sauce. However, you may need to adjust the consistency for a perfect texture.
- Chocolate: While chocolate CandiQuik is great for drizzling, feel free to use other types of melting chocolate or chocolate chips.
Expert Tips for Perfect No-Bake Samoa Cookies
- Work quickly: The caramel-coconut mixture can start to harden as it cools, so it’s important to work fast when spreading it on the cookies.
- Toasted coconut: Always toast your coconut for the best flavor. It adds a layer of richness and depth to the cookies.
- Drizzling chocolate: Using a plastic bag as a makeshift piping tool can help you achieve those perfect, thin chocolate lines.
Frequently Asked Questions (FAQs)
Can I use homemade shortbread cookies instead of store-bought fudge stripe cookies?
Yes, homemade shortbread cookies can be used. Just ensure they are sturdy enough to hold the caramel and coconut topping without crumbling.
How do I keep the caramel from getting too hard?
Adding heavy cream to the caramel keeps it soft and smooth. Be sure to stir the caramel mixture well and microwave it in short intervals to avoid overheating.
Can I use a different type of coconut?
You can use either sweetened or unsweetened shredded coconut depending on your preference. Just make sure to toast it for the best flavor.
What if I don’t have caramel bits?
If you don’t have caramel bits, you can use soft caramel candies and melt them with a bit of cream. A thick caramel sauce might work too, but you’ll need to adjust the amount to achieve the right consistency.
Can I make these cookies ahead of time?
Yes! These cookies store well in an airtight container at room temperature for up to 3-5 days. They’re perfect for making ahead of parties or gatherings.
Can I use regular chocolate instead of CandiQuik?
Absolutely! You can melt chocolate chips or any baking chocolate to drizzle over the cookies. Just ensure that the chocolate is fully melted and smooth before drizzling.
Do I need to refrigerate the cookies?
No, these cookies don’t need refrigeration. However, if your kitchen is warm, you can briefly refrigerate them to help the chocolate set faster.
Can I use coconut flakes instead of shredded coconut?
Yes, coconut flakes work, but it’s a good idea to chop them into smaller pieces for easier spreading and better texture.
What’s a substitute for heavy cream?
If you don’t have heavy cream, half-and-half or even milk can work, but the caramel won’t be as rich or smooth. Stick to heavy cream for the best results.
How can I make these cookies gluten-free?
To make the cookies gluten-free, use a gluten-free shortbread cookie as the base. Be sure to check that all other ingredients, such as the caramel and chocolate, are also gluten-free.
Now that you’ve got all the details, it’s time to enjoy these delectable no-bake Samoa cookies! Whether you’re making them for a crowd or indulging in a sweet treat at home, they’re sure to be a hit.