If you grew up loving classic Girl Scout Samoa cookies—the ones layered with chewy caramel, toasted coconut, and drizzled in rich chocolate—you’re going to fall in love with this simple homemade version. These No-Bake Samoa Cookies capture all the magic of the original without ever turning on the oven. Sweet, salty, chewy, and indulgent, they’re the perfect treat any time of year.

I first tried making no-bake Samoas on a sweltering summer afternoon when the thought of preheating the oven was unbearable. I wanted something quick, nostalgic, and satisfying—a cookie that felt special without hours of effort. One bite of these coconutty, caramel-kissed delights, and I was instantly transported back to childhood cookie season, only this time they were made right in my own kitchen.

What makes this recipe so wonderful is its simplicity. No dough to chill, no baking sheets to rotate, no waiting for cookies to cool. Just melt, mix, shape, and set. In under 30 minutes, you’ll have a batch of golden, chocolate-drizzled cookies that rival anything you can buy in a box. Perfect for holidays, potlucks, or simply keeping in the fridge for whenever the craving strikes.

Whether you’re a seasoned baker or brand new to the kitchen, these cookies will quickly become a go-to favorite. They deliver that signature combination of toasted coconut, gooey caramel, and chocolate drizzle—with only a fraction of the effort.

🍪 Easy No-Bake Samoa Cookies

🛒 Ingredients

👩‍🍳 Instructions

1. Prepare the Cookies

• Line a baking sheet with foil.
• Arrange shortbread cookies stripe-side up, spaced 1–2 inches apart.

2. Make the Caramel-Coconut Mixture

• In a microwave-safe bowl, combine caramel bits and heavy cream.
• Microwave on high for 30 seconds, stir, then heat an additional 15–20 seconds until smooth.
• Fold in toasted coconut until well combined.

3. Assemble the Cookies

• Spoon about 1 tablespoon of the caramel-coconut mixture onto each cookie, spreading evenly.
• Repeat with remaining cookies.

4. Add the Chocolate Drizzle

• Melt chocolate CandiQuik in the microwave for 30 seconds, stirring until smooth.
• Drizzle over cookies. (Tip: transfer melted chocolate to a sandwich bag, snip the corner, and pipe for easy drizzling.)
• Allow cookies to set for 15–20 minutes before serving.

5. Store

• Keep cookies in an airtight container at room temperature.

🌴 How to Toast Coconut

• Preheat oven to 300°F (150°C).
• Spread coconut evenly in a foil-lined baking pan.
• Bake for 5 minutes, stir, then continue baking for 5–7 minutes.
• Stir once more and bake an additional 3–5 minutes, watching closely until golden.

✨ Chewy, chocolatey, and coconutty—these No-Bake Samoa Cookies are proof that homemade treats can be both nostalgic and effortless.