Description
A total game-changer for Girl Scout cookie lovers! These No-Bake Samoa Cookies use fudge stripe shortbread as a shortcut base. Topped with rich caramel-coated toasted coconut and a chocolate drizzle, they are remarkably close to the original with zero dough prep required.
Ingredients
The Base & Topping
- 1 package fudge stripe shortbread cookies
- 2 cups toasted coconut
- 11 oz bag caramel bits (approx. 2 cups)
- 3 tablespoons heavy cream
The Drizzle
- 8 oz chocolate CandiQuik or melting wafers
Instructions
Prep: Line a sheet with parchment. Arrange cookies stripe-side up.
Toast Coconut: Bake shredded coconut at 300°F for 10-15 mins, stirring often until golden.
Caramel: Microwave caramel bits and heavy cream in 30-sec intervals until smooth. Fold in toasted coconut.
Assemble: Spread a tablespoon of the coconut mixture onto each cookie.
Drizzle: Melt chocolate and zig-zag over the tops. Let set for 20 minutes.
Notes
The Shortcut: Using fudge stripe cookies ensures the bottom is already chocolate-coated, saving time.
The Cream Factor: Heavy cream keeps the caramel soft and chewy rather than rock-hard after it sets.
CandiQuik: This is superior to chocolate chips because it’s formulated to dry with a professional, glossy snap at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert / No-Bake
- Method: Microwave / Assembly
- Cuisine: American Nostalgia
Nutrition
- Serving Size: 1 Cookie
- Calories: 190
- Sugar: 16g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
Keywords: no bake samoa cookies, easy girl scout cookie copycat, toasted coconut caramel cookies, fudge stripe cookie hacks, 5 ingredient dessert, coconut caramel treats