These No-Bake Samoas Cookies are an easy shortcut version of the classic Girl Scout favorite, made with fudge-striped cookies, caramel, toasted coconut, and a drizzle of chocolate. They’re simple to assemble and deliver that same irresistible combination of chewy caramel, coconut, and chocolate.

Recipe Highlights

• Tastes like Girl Scout Samoas: These cookies recreate the classic caramel, coconut, and chocolate flavor combination everyone loves.
• No complicated baking required: Instead of making cookies from scratch, you start with fudge-striped cookies for an easy shortcut.
• Quick and simple dessert: Most of the work is just melting, mixing, and assembling.
• Perfect for coconut lovers: Toasted coconut adds a rich flavor and chewy texture.
• Great for parties or holidays: These cookies look impressive but are incredibly easy to make.
• Fun to make with kids: The simple steps make this a great recipe for getting kids involved in the kitchen.

Ingredients

• Fudge Striped Cookies: These act as the cookie base and provide the chocolate layer on the bottom, making them perfect for recreating the classic Samoa flavor.
• Caramel baking bits: Melt easily and create the chewy caramel topping that holds the toasted coconut together.
• Heavy cream: Helps the caramel melt smoothly and creates a soft, spreadable consistency.
• Coconut flakes: Toasted coconut adds the signature chewy texture and nutty flavor.
• Milk chocolate chips: Melted chocolate is drizzled over the cookies to finish them with the classic Samoa look.
• Coconut oil: Helps the chocolate melt smoothly and gives it a glossy finish when it sets.

Tips for the Best Homemade Samoas Cookies

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

• Toast the coconut carefully: Stir constantly while toasting so the coconut browns evenly and doesn’t burn.
• Use parchment paper: This prevents the cookies from sticking while the caramel and chocolate set.
• Work while the caramel is warm: The caramel coconut mixture spreads much easier before it cools.
• Drizzle chocolate neatly: Using a piping bag or zip-top bag makes it easier to get the classic Samoa drizzle.
• Add extra coconut if desired: If you love coconut, you can mix in a little extra for a thicker topping.
• Let the chocolate fully set: Allow the cookies to rest until the chocolate hardens so the topping stays in place.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them if your kitchen is warm, which helps the caramel and chocolate stay firm.

Print

No-Bake Samoas Cookies Recipe

No-Bake Samoas Cookies with fudge-striped cookies, caramel, toasted coconut, and chocolate drizzle. An easy copycat Girl Scout favorite.

Course Cookies, Dessert

Cuisine American

Keyword No-Bake Samoas Cookies

Prep Time 30 minutes minutes

Servings 24 cookies

Calories 192kcal

Author Jessica & Nellie

Ingredients

• 24 fudge-striped cookies
• 11 oz. caramel baking bits
• 3 tablespoons heavy cream
• 2 cups coconut flakes
• 1 cup milk chocolate chips
• ½ teaspoon coconut oil

Instructions

• Toast the coconut: Add the coconut flakes to a skillet over medium heat and cook for 5 to 7 minutes, stirring constantly, until the coconut is evenly toasted and golden. Remove from heat and allow it to cool.
• Melt the caramel: Place the caramel baking bits and heavy cream in a microwave-safe bowl. Microwave in one-minute intervals, stirring each time, until the caramel is completely melted and smooth.
• Combine caramel and coconut: Stir the toasted coconut into the melted caramel until everything is evenly coated.
• Assemble the cookies: Spoon the caramel coconut mixture onto the top of each fudge-striped cookie and gently spread it across the surface. Place the cookies on a parchment-lined baking sheet.
• Melt the chocolate: Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in one-minute intervals, stirring between each, until the chocolate is smooth and fully melted.
• Drizzle the chocolate: Transfer the melted chocolate to a piping bag or zip-top bag with the tip cut off and drizzle it over each cookie.
• Let the cookies set: Allow the chocolate to harden before serving.

Nutrition

Calories: 192kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 70mg | Potassium: 98mg | Fiber: 1g | Sugar: 16g | Vitamin A: 42IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 1mg

Frequently Asked Questions

Can I use store-brand caramel bits?
Yes. Any brand of caramel baking bits will work as long as they melt smoothly with the cream.

Can I melt the caramel on the stovetop instead?
Yes. You can melt the caramel bits and cream in a small saucepan over low heat, stirring constantly until smooth.

Do I have to toast the coconut?
Toasting the coconut adds much more flavor and texture, but if you prefer, you can use it without toasting.

How do I drizzle the chocolate without a piping bag?
You can place the melted chocolate in a zip-top bag and snip a very small corner to create a simple piping bag.

Can I make these ahead of time?
Yes. These cookies hold up well and can be made a day or two in advance.

More Girl Scout cookie recipes to try:

• Tagalong Cookie Bars feature a buttery shortbread cookie crust topped with a creamy peanut butter layer and finished with chocolate, creating an easy dessert that tastes just like the classic Girl Scout cookie.
• Made with a tender shortbread base, gooey caramel-coconut topping, and a drizzle of chocolate, Copycat Samoas Cookies taste just like the beloved Girl Scout treat you can make any time of year.
• With homemade chocolate cookies dipped in a mint fudge glaze, Copycat Thin Mints Cookies are an easy chocolate mint cookie recipe that might taste even better than the original.

These No-Bake Samoas Cookies are an easy way to recreate the classic Girl Scout cookie flavor at home with just a few simple ingredients.

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