Description
These no-bake Samoa cookies feature toasted coconut, rich caramel, and dark chocolate for a handcrafted treat without ever turning on the oven.
Ingredients
Scale
- 3 cups sweetened shredded coconut
- 12 ounces high
- quality caramels
- 2 tablespoons heavy cream
- 1/4 teaspoon fine sea salt
- 1 1/2 cups semi
- sweet or dark chocolate chips
- 1 teaspoon coconut oil
- Flaky sea salt for topping
- 1 teaspoon pure vanilla extract
Instructions
- Toast shredded coconut in a dry skillet over medium
- low heat until golden brown, stirring constantly. Transfer to a bowl to cool.
- Melt caramels with heavy cream and fine sea salt slowly, stirring until smooth. Stir in vanilla extract.
- Pour melted caramel over toasted coconut and mix until fully coated. Let sit 5 minutes.
- Line a baking sheet with parchment paper. Scoop mounds of mixture and shape into donut
- like cookies with a hole in the center.
- Refrigerate cookies for 20 to 30 minutes until firm.
- Melt chocolate chips with coconut oil until glossy and smooth.
- Dip the bottom of each chilled cookie into melted chocolate and return to parchment.
- Drizzle remaining chocolate over the tops using a piping bag or plastic bag.
- Sprinkle flaky sea salt on top while chocolate is still wet.
- Let cookies set at room temperature or chill again for 10 minutes until chocolate firms.
Notes
Toast coconut carefully to avoid burning for best flavor. Let chocolate cool slightly before drizzling for clean lines. Cookies can be stored at room temperature for 5 days or refrigerated for best texture. Freeze up to 3 months in airtight containers. For vegan version, use date paste and maple syrup instead of caramel and coconut milk instead of cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie