No-Bake Samoa Cookies Recipe
A quick, oven-free twist on the classic Samoa cookie — toasted coconut and chewy caramel layered on a buttery no-bake cookie base, finished with silky chocolate. Fast to assemble, freezer-friendly, and perfect for parties or holiday trays.
Ingredients
Base
- 2 cups 200 g vanilla sandwich cookies or vanilla wafers, crushed
- 6 tablespoons 85 g unsalted butter, melted (or refined coconut oil for dairy-free)
Caramel-Coconut Topping
- 1 1/4 cups 280 g dulce de leche or thick caramel sauce
- 1 1/2 cups 110 g sweetened shredded coconut — toasted
- 1/4 teaspoon fine sea salt optional, to balance sweetness
Chocolate Finish
- 8 oz 225 g semisweet chocolate (chopped or chips)
- 1 tablespoon neutral oil optional — for shine
Optional Garnishes
- Flaky sea salt
- Extra toasted coconut
Instructions
Toast the coconut
- In a dry skillet set over medium-low heat, add 1½ cups shredded coconut.
- Stir constantly for 4–6 minutes until a mix of pale-gold and light amber appears. Remove immediately and cool in a bowl. (Oven alternative: 325°F / 160°C for 6–8 minutes, stirring halfway.)
Make the no-bake base
- Crush the vanilla wafers in a food processor until fine (or place in a zip-top bag and roll with a rolling pin).
- Transfer crumbs to a bowl and stir in the melted butter until the mixture holds together when pressed.
- Press about 1–1½ tablespoons of crumb mixture into rounds (use a small cookie scoop and press with the back of the scoop or the base of a small glass). Arrange on a parchment-lined tray.
- Chill the bases in the refrigerator for 10 minutes to firm.
Prepare the caramel-coconut topping
- In a bowl, fold the cooled toasted coconut into the dulce de leche or thick caramel sauce. Add 1/4 tsp sea salt if desired and taste; adjust if you prefer slightly saltier.
- If the caramel is very stiff, warm gently for 10–15 seconds in the microwave and stir to loosen.
Top the chilled bases
- Remove the bases from the fridge.
- Spoon a heaping teaspoon of the caramel-coconut mixture onto each base, spreading slightly but leaving a narrow rim so chocolate can seal the edges later.
- Press lightly so the topping adheres but keep coconut strands visible for texture.
Chill to set
- Return the tray to the refrigerator for 15–20 minutes so the topping firms slightly and is easier to coat with chocolate.
Finish with chocolate
- Melt the semisweet chocolate in 20–30 second microwave bursts, stirring between bursts until smooth. Stir in 1 tablespoon neutral oil for added sheen if desired.
Choose one finish:
- Dip: Hold each cookie with a fork or small tongs and dip the bottom (or the entire cookie) into melted chocolate. Tap off excess and place back on parchment.
- Drizzle: Transfer melted chocolate to a small piping bag or use a fork to drizzle thin lines over each cookie.
- Optionally sprinkle flaky sea salt or extra toasted coconut on top while the chocolate is still wet.
Set and serve
- Refrigerate until chocolate is fully firm, about 15–30 minutes.
- For best flavour, let cookies sit at room temperature 10 minutes before serving.
Notes
- Substitutions: For vegan/dairy-free: replace butter with refined coconut oil and use vegan chocolate; use dairy-free dulce de leche or make a coconut-milk caramel. For gluten-free: use certified gluten-free vanilla cookies.
- Make-ahead & storage: Store in an airtight container in the refrigerator up to 10 days. Freeze in a single layer until firm, then transfer to a sealed bag for up to 2 months. Thaw in fridge overnight or at room temperature 30–60 minutes.
- Texture tips: If bases crumble, add 1–2 teaspoons more melted butter. If caramel is too runny, chill briefly; if too stiff, warm gently.
- Presentation: Place in mini paper liners for gifting or line on a dessert platter with extra toasted coconut sprinkled around.
- Variation ideas: Add 1/3 cup chopped macadamia nuts or pecans to the caramel for crunch; stir 1 tablespoon dark rum or bourbon into the caramel for an adult twist; press the mixture into an 8×8 pan and slice into bars for larger servings.