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No Bake Samoa Cookies

No bake Samoa cookies pair buttery shortbread with toasted coconut and a smooth caramel topping, finished with a chocolate dip and drizzle. A brief chill firms the topping and sets the chocolate without turning on the oven.
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Prep Time 15 minutes
Cook Time 13 minutes
chilling 40 minutes
Total Time 1 hour 8 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the coconut topping
  • 2.5 cup sweetened shredded coconut
  • 1 package (11 oz) soft caramels unwrapped
  • 3 tbsp heavy cream
For the cookies
  • 24 shortbread cookies about 2-inch, round
For the chocolate coating
  • 8 oz semisweet chocolate chips

Equipment

  • 1 12-inch skillet
  • 1 medium saucepan
  • 1 baking sheet
  • 1 microwave

Method
 

Toast the coconut
  1. Toast the coconut in a 12-inch skillet over medium heat, stirring often, for 5 to 8 minutes, until golden brown.
  2. Transfer the toasted coconut to a plate to cool.
Make the topping
  1. Heat the caramels and heavy cream in a medium saucepan over low heat, stirring often, for 5 to 7 minutes, until smooth.
  2. Stir in the toasted coconut.
Assemble the cookies
  1. Line a baking sheet with parchment paper.
  2. Spread a heaping tablespoon of the coconut mixture on each shortbread cookie.
  3. Refrigerate the cookies for 20 to 30 minutes, until the topping is firm.
Dip and finish
  1. Melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.
  2. Dip the bottom of each cookie in the chocolate and place it on the parchment.
  3. Drizzle the remaining chocolate over the tops.
  4. Refrigerate for about 15 minutes, until set.

Notes

For the best texture, let the toasted coconut cool before stirring it into the caramel mixture. Store the cookies in an airtight container in the refrigerator for up to 7 days; they can be frozen. For a dairy-free swap, use dairy-free caramels, cream, and chocolate chips.