No-bake cookies with a buttery base, chewy caramel coconut topping, and rich chocolate drizzle inspired by classic Samoa cookies.
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Calories: 210kcal
Equipment
- Skillet
- microwave-safe bowl
- spoon
Ingredients
- 24 fudge stripe or shortbread cookies
- 2 cups sweetened shredded coconut
- 11 oz caramel bits or soft caramels, unwrapped
- 3 tbsp heavy cream
- 8 oz chocolate melting wafers
Instructions
- Toast shredded coconut in a dry skillet over medium heat until golden. Stir constantly and let cool slightly.
- Microwave caramel bits with heavy cream in 30-second intervals, stirring until smooth.
- Fold toasted coconut into the warm caramel until evenly coated.
- Spoon caramel coconut mixture onto each cookie base and press gently to adhere.
- Melt chocolate wafers and drizzle over cookies or dip bottoms in chocolate.
- Let cookies set at room temperature or chill 5–10 minutes until chocolate firms.
Notes
Toast the coconut for best flavor and use heavy cream for smooth caramel.
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 95mg | Potassium: 90mg | Fiber: 2g | Sugar: 16g | Vitamin A: 60IU | Calcium: 20mg | Iron: 0.8mg