If you’re looking for a delightful dessert that comes together in about 30 minutes and requires no baking, then these No-Bake Samoa Cookies are the perfect solution! This quick and easy recipe is an absolute crowd-pleaser that your family will love! Plus, you can easily switch up the ingredients to suit your taste or even clean out your pantry you know, for that little bit of spring cleaning!
Ingredient Breakdown
Before we dive into the deliciousness of making these cookies, let’s take a closer look at what you’ll need.
Graham Cracker Crumbs
Graham Cracker Crumbs are the base of our cookie crust and are going to give your Samoa Cookies that sweet, crunchy texture. If you don’t have crumbs on hand, you can easily crush up whole graham crackers in a plastic bag with a rolling pin. Talk about a great way to relieve stress!
Unsalted Butter
Butter is my go-to for flavor and texture in this recipe. I prefer unsalted butter here so I can fully control the sodium levels. You can use olive oil or coconut oil if you want to make a dairy-free version, but let me tell you, the real butter just hits different.
Powdered Sugar
Powdered sugar is what binds everything together and sweetens the crust perfectly. And the best part is it mixes in seamlessly, no gritty texture here! If you’re out of powdered sugar, regular granulated sugar will work in a pinch; just mix it a bit longer.
Toasted Coconut
This ingredient is a game-changer! Toasted coconut adds a wonderful crunch and flavor that takes these cookies over the top. You can use store-bought toasted coconut, or if you’re feeling adventurous, toast some shredded coconut at home. Just keep a close eye on it. I’ve burned it before, and believe me, it’s a sad day when you lose that deliciousness!
Caramel Candies
These caramel candies are what make the cookies ooey-gooey and absolutely divine. I usually go for soft caramel candies, but if you only have hard ones, just add a little more cream while melting them. It’ll still work wonders!
Heavy Cream
Ah, heavy cream, the unsung hero that helps the caramel meld together like a dream. It’s rich, creamy, and just a bit indulgent. If you’re looking to cut calories, you could use half-and-half, but trust me, the heavy cream makes a world of difference!
Dark Chocolate Chips
Dark chocolate chips add that perfect touch of sweetness and richness on top, and if you’re like me, you’ll want to drizzle more chocolate over each cookie, because why not? If dark chocolate’s not your jam, you can totally substitute with milk chocolate or even white chocolate for a twist!
Let’s Get Cooking!
Alright, now that we’ve gathered all our ingredients, let’s get into how to make these No-Bake Samoa Cookies!
Mix the Crust : In a large bowl, combine about 1 cup of graham cracker crumbs, 1/2 cup of softened unsalted butter, and 1/4 cup of powdered sugar. Mix until it’s well combined, it should resemble wet sand! (Tip: Use a hand mixer for about 1 minute for a fluffier texture).
Form the Crust : Line an 8×8-inch baking dish with parchment paper (this makes the cookies easier to lift out later!), then pour your graham cracker mixture into the dish. Use the back of a spoon to press it down firmly to form an even crust.
Melt the Caramel : In a saucepan over low heat, combine 1 cup of caramel candies and 1/4 cup of heavy cream. Stirring occasionally, heat until it melts down to a smooth, glossy mixture.
Add the Coconut : When your caramel is velvety and smooth, remove it from the heat and stir in 1 cup of toasted coconut until it’s well blended, you can’t help but sneak a taste of this caramel-happiness!
Spread Over the Crust : Pour the caramel-coconut mixture over your graham cracker crust, spreading it evenly with a spatula. Don’t forget to scrape the yummy bits off the bottom. You know, for quality control!
Melt the Chocolate : In a microwave-safe bowl, melt 1 cup of dark chocolate chips for about 30-second intervals, stirring in between until melted and smooth. You can either drizzle it over the top using a spoon or spread it more evenly with a spatula.
Chill and Set : Finally, refrigerate your creation for about 30-60 minutes until set.
Slice and Serve : Once it’s set, pull the parchment paper out of the dish, place it on a cutting board, and slice into squares or bars.
And voilà! Your delicious no-bake Samoa cookies are ready to impress!
Why I Love This Recipe
This is my go-to recipe when I need something sweet but don’t want to heat up the oven. With that ooey-gooey caramel, toasted coconut, and rich chocolate, they truly feel like a hug from the inside out! I’m a real sucker for treats that remind me of my childhood. You can dress them up however you like or simply enjoy them as is! And the best part is they come together so quickly, making them ideal for those busy weeknights when you just need a little treat.
If you loved this recipe, be sure to check out my Marbled Spumoni Cookies, my Red Velvet Crinkle Cookies, or my Chewy M&M Cookie Bars!
Why This Recipe Works
Crowd-Pleaser
Let’s be real: who doesn’t love a chewy, chocolatey treat? These cookies are sure to be devoured at parties, school bake sales, or just a cozy family night in. The whole family will love them; I promise!
Quick & Easy
What’s better than a dessert that comes together in under 30 minutes? This recipe is perfect for busy weeknights or when you have guests on the way. Just mix, chill, and serve!
Customizable
Feel free to play with the recipe a bit! Not a coconut lover? Swap it out for nuts or even dried fruit. You could also add some sea salt on top of the chocolate for that sweet and salty vibe!
Make-Ahead Friendly
These no-bake cookies are perfect for meal prep or make-ahead dessert planning. You can whip them up in advance, and they keep well in the fridge for up to a week!
Serving & Storage Tips
How to Serve This Recipe
These No-Bake Samoa Cookies are incredible on their own but can also be served with a scoop of vanilla ice cream for a truly indulgent dessert. Drizzle a bit more of that melted chocolate over the top right before serving, yum!
Storing
You can store these cookies in an airtight container in the refrigerator for up to one week. If you think they might last longer than that (impressive!), you can freeze them for up to three months. Just layer them in between sheets of parchment paper and place them in a freezer-safe container.
Reheating Instructions
No need to worry about reheating these since they are served cold! If you’ve kept them in the freezer, just let them thaw in the fridge overnight before you dig in.
In my own experience (after maybe one too many late-night cooking adventures), having a stash of these No-Bake Samoa Cookies on hand is like having a little slice of heaven ready whenever you need it. They’ll become a staple in your kitchen. I just know it! Happy cooking, friends! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
No-Bake Samoa Cookies
Ingredients
Method
- In a large bowl, combine about 1 cup of graham cracker crumbs, 1/2 cup of softened unsalted butter, and 1/4 cup of powdered sugar. Mix until it resembles wet sand.
- Line an 8×8-inch baking dish with parchment paper. Pour the graham cracker mixture into the dish and press down firmly to form an even crust.
- In a saucepan over low heat, combine 1 cup of caramel candies and 1/4 cup of heavy cream. Stir until melted and smooth.
- Remove from heat and stir in 1 cup of toasted coconut until well blended.
- Pour the caramel-coconut mixture over the graham cracker crust, spreading evenly.
- In a microwave-safe bowl, melt 1 cup of dark chocolate chips in 30-second intervals, stirring until melted and smooth.
- Drizzle or spread melted chocolate over the top of the cookies.
- Refrigerate for about 30-60 minutes until set.
- Once set, pull the parchment paper out, slice into squares or bars, and serve.