No Bake Samoa Cookies (Girl Scout Copycat) Recipe
These No Bake Samoa Cookies are a delicious Girl Scout cookie copycat that combine fudgy shortbread cookies topped with a luscious caramel and toasted coconut mixture, all drizzled with melted chocolate. Quick and easy to prepare with no baking required for the cookies themselves, they're perfect for a sweet treat anytime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (including toasting coconut)
- Total Time: 30 minutes
- Yield: 20 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Base Cookies
- 1 package fudge stripe shortbread cookies (about 20-24 cookies)
Caramel Coconut Topping
- 1 (11 oz) package caramel bits
- 3 tablespoons heavy cream
- 2 cups toasted coconut*
Chocolate Drizzle
- 2 squares chocolate CandiQuik
Toasting Coconut (Optional)
- 2 cups shredded coconut (to toast as described)
Instructions
- Prepare the Cookie Base: Line a baking sheet with foil. Place the fudge stripe shortbread cookies with the stripes facing up on the sheet, spacing them 1-2 inches apart. Set aside briefly.
- Melt Caramel and Combine with Coconut: In a medium microwave-safe bowl, combine caramel bits and heavy cream. Microwave on high for 30 seconds, stir, then microwave another 15-20 seconds until melted and smooth. Fold in the toasted coconut evenly.
- Assemble Cookies with Topping: Working quickly, drop tablespoonfuls of the caramel coconut mixture onto each shortbread cookie, spreading to cover the surface evenly. Repeat for all cookies.
- Melt Chocolate and Drizzle: In a small bowl, microwave chocolate CandiQuik on high for 30 seconds. Stir until melted and smooth. Using a spoon or a piping bag made from a sandwich bag with a snipped corner, drizzle chocolate over each cookie's top.
- Set and Store: Allow the chocolate and caramel topping to set for 15-20 minutes at room temperature before serving. Store completed cookies airtight at room temperature.
- Optional Toasting Coconut: To toast coconut, spread shredded coconut evenly on a foil-lined baking pan. Preheat oven to 300°F. Bake coconut for 5 minutes, stir, then bake 5-7 more minutes. Stir again and bake an additional 3-5 minutes until golden brown, watching carefully to prevent burning.
Notes
- Ensure toasting coconut is completely cooled before mixing into caramel to avoid melting the caramel too much.
- Chocolate drizzle can be done with any melting chocolate or chocolate chips melted carefully.
- If caramel bits are unavailable, soft caramel candies chopped finely can be substituted.
- Store cookies in an airtight container at room temperature to maintain texture and flavor, best eaten within a week.
