Easy No-Bake Samoa Cookies

 Makes 20–24 cookies

Ingredients

• 1 (11 oz) package fudge stripe shortbread cookies (e.g., Keebler)

• 1 (11 oz) package caramel bits (or 14 oz soft caramels, unwrapped)

• 3 tbsp heavy cream

• 2 cups (160 g) sweetened shredded coconut, toasted

• 2 (4 oz) squares chocolate CandiQuik (or almond bark)

• Optional: flaky sea salt for finishing

Instructions

1. Toast the coconut
Preheat oven to 300°F (150°C). Spread coconut evenly on a foil-lined baking sheet. Bake for 5 minutes, stir, then bake 5–7 minutes more. Stir again and bake 3–5 minutes until golden brown and fragrant. Cool completely.
Tip: Remove when just golden – coconut darkens off heat.

2. Prepare the base
Line a large baking sheet with parchment paper. Arrange cookies stripe-side up, spaced 1 inch apart.

3. Make the caramel-coconut filling
In a microwave-safe bowl, combine caramel bits and heavy cream. Microwave on high for 30 seconds, stir, then microwave 15–20 seconds more until melted and smooth. Fold in the cooled toasted coconut. The mixture should be thick but spreadable.

4. Assemble
Working quickly, spoon 1 heaping tablespoon of filling onto each cookie. Spread evenly to the edges with the back of a spoon (dip spoon in hot water between cookies for cleaner spreading).

5. Drizzle the chocolate
Melt the CandiQuik in a microwave-safe bowl: 30 seconds, stir, then 15 seconds more. Transfer to a zip-top bag, snip a ¼-inch corner, and pipe parallel lines over the cookies. Rotate the sheet 90° and pipe perpendicular lines to create a lattice. Sprinkle with flaky sea salt while chocolate is wet (optional).

6. Set and serve
Let cookies sit at room temperature for 20–30 minutes until chocolate is firm. Do not refrigerate (condensation softens the cookies).

Serving & Gifting Ideas

• Arrange on a platter with parchment paper for a bakery look.

• Package in cellophane bags tied with ribbon for gifts.

• Pair with cold milk or coffee.

You Must Know

• Work quickly – the caramel-coconut mixture firms up fast.

• Do not use chocolate chips – they seize; use CandiQuik or almond bark for smooth melting.

• No refrigeration – condensation makes the cookies soft.