Short, sweet, and packed with gooey caramel — No-Bake Samoa Cookies are a cozy treat you can make with little fuss. This recipe gives you that chewy toasted-coconut crunch and chocolate drizzle without turning on the oven. If you love easy cookie projects for family nights, these will warm your kitchen and your hands. Try them alongside other simple treats like Almond Cherry Cookies for a varied cookie plate.
Why Make This Recipe
- Quick & Easy: no oven, simple steps, done in under an hour.
- Family Favorite: kids can help roll and drizzle.
- Budget-Friendly: pantry staples and minimal ingredients.
- Crowd Pleaser: sweet, salty, crunchy, and gooey all at once.
This recipe stands out because the toasted coconut and caramel mix makes a crunchy, chewy bite that hits all the comfort notes. The smell of toasted coconut and warm caramel feels like a cozy afternoon at home. It brings memories of fairs and cookie swaps while staying simple enough for weeknight baking.
Ingredients
For the base:
- 3 cups plain toasted oat cereal or crisp oat squares (like cornflake-style oats)
- 1 cup shredded sweetened coconut, toasted (about 2 cups before toasting)
For the caramel-coconut mix:
- 14 oz can sweetened condensed milk
- 1 cup brown sugar, packed
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
For the chocolate drizzle:
- 8 oz dark or semi-sweet chocolate, chopped or chips
- 1 teaspoon coconut oil or vegetable oil (optional, to thin chocolate)
Helpful notes:
- Use unsalted butter so you control the salt level.
- Toast the coconut until light golden for best flavor.
- If you prefer less sweet, use dark chocolate.
How to Make No-Bake Samoa Cookies
- Prep first: line two baking sheets with parchment and set a wire rack nearby. Measure all ingredients. (Why: ready ingredients speed the process.)
- Toast coconut: spread shredded coconut on a sheet and bake at 325°F for 5–8 minutes until light golden. Stir halfway. Watch closely so it doesn’t burn. (Why: toasting brings a warm, nutty aroma.)
- Mix base cereal and coconut: place cereal and toasted coconut in a large bowl and set aside.
- Make caramel: in a medium saucepan, melt butter over medium heat. Add brown sugar and sweetened condensed milk, stirring until the sugar dissolves. Bring to a gentle simmer and cook 3–5 minutes, stirring constantly until thickened. Remove from heat and stir in vanilla and a pinch of salt. (Tip: constant stirring prevents scorching.)
- Combine: pour the hot caramel over the cereal-coconut mix. Stir quickly and gently until all pieces are coated in a glossy caramel. Work fast before it sets.
- Shape cookies: drop rounded tablespoons of the mixture onto the prepared sheets and press slightly to form cookie rounds. Leave some space between. (Why: shaping while warm lets them hold together when cooled.)
- Chill: place the trays in the fridge for at least 30 minutes to set the caramel and firm up the cookies.
- Melt chocolate: melt the chocolate with coconut oil in a bowl over a simmering pot or in short bursts in the microwave, stirring until smooth.
- Drizzle: remove cookies from fridge and drizzle or dip tops in melted chocolate. Return to the fridge for 10–15 minutes until chocolate firms.
- Serve at room temp or slightly chilled. The outside is crisp, the inside chewy, and the chocolate adds a rich finish.
How to Serve No-Bake Samoa Cookies
- Arrange on a simple plate with a scattering of toasted coconut and a dusting of sea salt for contrast.
- Serve with hot coffee, milk, or a warm mug of cocoa for a cozy snack.
- Pack them in a small box with wax paper for a homemade gift.
How to Store No-Bake Samoa Cookies
- Room temp: keep in an airtight container at room temperature for 3–4 days. Place parchment between layers.
- Fridge: store up to 2 weeks in an airtight container; chilling keeps them firmer.
- Freezer: freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
- Reheat: let frozen cookies sit at room temp 20–30 minutes, or warm for 8–10 seconds in the microwave to soften the caramel (watch closely).
Tips to Make No-Bake Samoa Cookies
- Toast coconut and oats lightly for deeper flavor.
- Work quickly when shaping so the caramel doesn’t harden.
- If caramel gets too thick, warm it gently to soften.
- Use a cookie scoop for even sizes.
- Chill cookies before chocolate so drizzle sets neatly.
Variation (if any)
- Nut-free: add chopped sunflower seeds or pretzel bits instead of nuts for crunch.
- Less-sweet: use dark chocolate (70% cacao) and reduce brown sugar by 1/4 cup in the caramel mix.
FAQs
Can I use store-bought caramel or caramels instead of making the caramel?
Yes. Melt soft caramels with a little cream or milk until smooth and use in place of the caramel sauce. It saves time but watch the sweetness level.
What if my caramel hardens before I shape the cookies?
Warm it gently over low heat or in short microwave bursts until pliable again. Stir well and shape quickly.
Can I make these gluten-free?
Yes. Use certified gluten-free oat cereal or crispy rice cereal to keep them gluten-free.
How long will these cookies stay crispy?
Stored at room temp in a sealed container, they stay nicely textured for about 3–4 days. Humid weather softens them faster.
Conclusion
These No-Bake Samoa Cookies bring warm toasted coconut, sticky caramel, and silky chocolate together in a simple, homey treat. They are perfect for busy afternoons, cookie swaps, or when you want a sweet bite without using the oven. I hope this recipe fills your kitchen with that toasty, cozy smell and makes happy memories with family. If you try it, please leave a comment and a star rating so others can find it. Share this recipe on Pinterest or Facebook to spread the cozy vibes — and if you want a close copycat take, check out No Bake Samoa Cookies (Girl Scout Copycat) | The Domestic Rebel. What twist did you try? Let us know below!
Print
No-Bake Samoa Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Short, sweet, and packed with gooey caramel, these No-Bake Samoa Cookies offer a chewy toasted-coconut crunch and chocolate drizzle without turning on the oven.
Ingredients
- 3 cups plain toasted oat cereal or crisp oat squares
- 1 cup shredded sweetened coconut, toasted
- 14 oz can sweetened condensed milk
- 1 cup brown sugar, packed
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 8 oz dark or semi-sweet chocolate, chopped or chips
- 1 teaspoon coconut oil or vegetable oil (optional, to thin chocolate)
Instructions
- Prep first: line two baking sheets with parchment and set a wire rack nearby. Measure all ingredients.
- Toast coconut: spread shredded coconut on a sheet and bake at 325°F for 5–8 minutes until light golden, stirring halfway. Watch closely so it doesn’t burn.
- Mix base cereal and coconut: place cereal and toasted coconut in a large bowl and set aside.
- Make caramel: in a medium saucepan, melt butter over medium heat. Add brown sugar and sweetened condensed milk, stirring until the sugar dissolves. Bring to a gentle simmer and cook 3–5 minutes, stirring constantly until thickened. Remove from heat and stir in vanilla and a pinch of salt.
- Combine: pour the hot caramel over the cereal-coconut mix. Stir quickly and gently until all pieces are coated in a glossy caramel.
- Shape cookies: drop rounded tablespoons of the mixture onto the prepared sheets and press slightly to form cookie rounds.
- Chill: place the trays in the fridge for at least 30 minutes to set the caramel and firm up the cookies.
- Melt chocolate: melt the chocolate with coconut oil in a bowl over a simmering pot or in short bursts in the microwave.
- Drizzle: remove cookies from fridge and drizzle or dip tops in melted chocolate. Return to fridge for 10–15 minutes until chocolate firms.
- Serve: arrange on a plate with toasted coconut and serve with coffee or cocoa.
Notes
Use unsalted butter for better salt control, and toast coconut until light golden for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg