No Bake Samoas

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No bake Samoas have a fudge stripe cookie base, caramel coconut topping, and rich chocolate drizzle. They’re a delicious Girl Scout copycat cookie with only 6 ingredients!

No bake treats are kinda my thing. If you like these no bake Samoas, you’ll also like my no bake peanut butter blossoms, pecan pie ritz cookies, and no bake reese’s cookies!

Why you’ll love this recipe:

They say if something seems too good to be true, it probably is, but these DIY Samoas are the real freaking deal! Easy, no bake Samoas are so nostalgic and taste just like the ones we all know and love. The best part is that they’re so simple to make and now you get to have copycat Samoas cookies all year long!

If Samoas happen to be your favorite Girl Scout cookie, (and how could they not be?) i’ve got you covered with this no-bake option that will satisfy that cookie craving in just 30 minutes. Buttery fudge stripe shortbread cookies are topped with a layer of chewy caramel and toasted coconut and then finished off with a zig-zag drizzle of melted chocolate, I mean how could you say no?

Ingredients you’ll need:

• Fudge stripe cookies
• Caramel bits
• Heavy whipping cream
• Unsweetened shredded coconut
• Semi-sweet chocolate chips
• Vegetable oil

The time has finally come. I can no longer justify $5 – $6 for a box of Girl Scout cookies when the amount in the box keeps getting smaller and smaller. So, this year I’m determined to learn how to make all my favorites. Then I can have copycat Girl Scout Cookies all year round!

Gooey, packed with buttery caramel, toasted coconut and sweet chocolate, these cookies are sure to please every Samoa cookie lover! This homemade version is so much better than the original because they’re loaded with even more delicious ingredients. No matter what time of year it is, make these for a quick and easy sweet treat!

How to make the best no bake Samoas:

• Preheat your oven to 350 degrees F and pour the shredded coconut onto a baking sheet. Bake for 10 minutes, tossing halfway through, or until the coconut is lightly golden brown.
• Place your fudge stripe cookies on a baking sheet lined with parchment paper or a silicone baking mat, then set aside.
• In a microwave safe bowl, combine caramel bits and heavy whipping cream. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
• Pour the toasted coconut into your melted caramel and mix to combine. Working quickly, spoon roughly 1 tbsp of the coconut mixture on top of each cookie.
• In another microwave safe bowl, combine semi-sweet chocolate chips with vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth. 
• Drizzle the melted chocolate over each cookie, then transfer to the fridge to set the chocolate before enjoying!

No bake Samoas are a simple to make and a crowd-pleasing treat! The best part? Using store-bought fudge stripe cookies and caramel bits is a major time saver that doesn’t require you to make cookie dough from scratch.

This is a super easy recipe that anyone can make, and I mean anyone. So, all you non-bakers out there, this one is for you! It doesn’t take a lot of time and is completely no fuss. I can’t think of a better way to make cookies than this!

My top tips:

• COCONUT VARIETY: You’ll want to make sure you’re using unsweetened, shredded coconut for this recipe. Using sweetened coconut will make these cookies overly sweet.
• TOASTING THE COCONUT: I recommend toasting the coconut before assembling these cookies to improve the texture and enhance the natural flavor. Make sure to watch it very closely in the oven, as it can burn quickly!
• CARAMEL BITS: I like using Kraft caramel bits because they’re convenient and don’t require you to unwrap individual caramels. If you can’t find caramel bits, you can use 2 cups of soft baking caramels like Kraft classic candy caramels or Werther’s soft caramels.
• WORKING QUICKLY: The caramel coconut mixture cools quickly, so I recommend spooning it onto the cookies immediately! If you find the caramel coconut mixture is thickening and cooling too quickly, feel free to return it to the microwave for 30 seconds or so to warm it back up.
• MELTING CHOCOLATE: Adding a little vegetable oil to the chocolate chips is my secret trick for silky smooth chocolate every time! The vegetable oil thins out the chocolate and makes it much easier to drizzle over the cookies.
• DRIZZLING: I find it helpful to transfer the melted chocolate to a Ziploc bag before cutting off one end and drizzling. This makes the chocolate drizzle more evenly and keeps things mess free.
• CHILLING: You can let these set at room temperature, but it may take hours for the chocolate drizzle to fully harden. To speed up the process, feel free to place these cookies in the fridge for 15 minutes to set the chocolate. Once set, carefully break off the excess candy-coating pieces around each cookie before enjoying!
• STORING: Let these cookies set completely before transferring them into an airtight container and storing at room temperature for up to one week. If you store in the fridge, remove from the fridge, and let thaw for a few minutes to soften the caramel before enjoying.

Looking for more no bake desserts? Try these out!

• Cookie Dough Pretzel Bites
• Peanut Butter Dipped Oreos
• Deviled Srawberries
• Peanut Butter Funky Fritos
• Rolo Ritz Cookies
• Caramel Apple Grapes
• Buckeye Graham Crackers

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