If you’ve ever loved classic Girl Scout Samoa cookies—with their chewy caramel, toasted coconut, and chocolate drizzle—this easy no-bake version is about to become a favorite. These cookies deliver all the familiar flavors you crave, without ever turning on the oven. Sweet, slightly salty, chewy, and indulgent, they’re the kind of treat that disappears fast.
Ingredients
- Fudge stripe shortbread cookies – 1 package (20–24 cookies)
- Caramel bits – 11 oz package
- Heavy cream – 3 tbsp
- Toasted coconut – 2 cups
- Chocolate CandiQuik – 2 squares
Instructions
- Prepare the Cookies
Line a baking sheet with foil.
Arrange the shortbread cookies stripe-side up, spacing them 1–2 inches apart.
- Make the Caramel-Coconut Topping
In a microwave-safe bowl, combine the caramel bits and heavy cream.
Microwave for 30 seconds, stir, then heat another 15–20 seconds until smooth.
Fold in the toasted coconut until evenly combined. - Assemble
Spoon about 1 tablespoon of the caramel-coconut mixture onto each cookie.
Spread gently to cover the top.
- Add the Chocolate Drizzle
Melt the chocolate CandiQuik in the microwave for 30 seconds, stirring until smooth.
Drizzle over the cookies (a sandwich bag with the corner snipped makes this easy).
Let the cookies set for 15–20 minutes before serving. - Store
Keep cookies in an airtight container at room temperature.
How to Toast Coconut
Preheat oven to 300°F (150°C).
Spread coconut evenly on a foil-lined baking sheet.
Bake for 5 minutes, stir, bake another 5–7 minutes, stir again, then bake 3–5 more minutes until golden.