No Bake Samoa Cookies | Easy Caramel Coconut Recipe

Sweet, sticky caramel meets toasted coconut and a dark chocolate finish — all without turning on the oven. No Bake Samoa Cookies deliver the same chewy, layered flavor of the Girl Scout favorite in a fast, pantry-friendly format. I perfected this version after testing it 8 times to balance crisp cookie base, gooey caramel, and the correct coconut-to-chocolate ratio so each bite holds together without being cloying. These are ideal for cookie swaps, last-minute parties, or when you want a special treat with minimal fuss. Read on for precise measurements, timing, and pro tips to get bakery-quality results every time.

Why This Recipe Works

A sturdy, buttery crumb base (crushed graham crackers + butter) gives each cookie structure without baking.
Sweetened condensed milk heated with brown sugar creates a stable caramel that stays pliable after cooling.
Toasting the coconut brings depth and crunch that balances the sweet caramel.
Chocolate coating is tempered by cooling techniques so it sets glossy without bloom.
The recipe was refined through repeated home testing to avoid soggy bottoms and overly hard caramel.

Ingredients Breakdown

Crumb base:
- 200 g (2 cups) graham cracker crumbs — provides the classic shortbread-like crunch. If using digestive biscuits, flavor will be slightly tangier.
- 50 g (¼ cup) granulated sugar — adds sweetness and helps bind.
- 115 g (½ cup) unsalted butter, melted — binds crumbs and gives richness. If using salted butter, omit any added table salt.
Caramel layer:
- 200 g (1 can, 14 oz) sweetened condensed milk — the backbone for no-bake caramel. Do not substitute evaporated milk.
- 150 g (¾ cup packed) dark brown sugar — gives deeper caramel flavor than light brown.
- 60 g (4 tbsp) unsalted butter — for smooth texture.
- 1 tsp vanilla extract — brightens flavor.
- Pinch of fine sea salt (optional) — balances sweetness.
- Note: Cooking the sweetened condensed milk with sugar produces a stable, chewy caramel. Skipping heat yields a looser spread that won’t hold as well.
Coconut topping:
- 150 g (2 cups) sweetened shredded coconut — toasting enhances flavor and prevents sogginess.
- Note: If you prefer less sweetness, use unsweetened shredded coconut and add 2 tbsp honey to the caramel.
Chocolate finish:
- 180 g (6 oz) semisweet chocolate, chopped (or chocolate chips) — melts and sets firm.
- 1 tsp neutral oil (optional) — thins chocolate for a glossy drizzle.
- Warning: Using milk chocolate will make the finish softer at room temperature; use semisweet for better snap.

Essential Equipment

Rimmed baking sheet or tray for chilling assembled cookies.
Parchment paper or silicone mat — prevents sticking.
Small saucepan (medium-weight) for caramel — ensures even heating.
Instant-read thermometer (optional) — helps bring caramel to correct temperature but not required.
Heatproof bowl for chocolate and a small spatula or fork for drizzling.
Fine-mesh sieve (optional) to sift crumbs for an even base.
If you don’t have a food processor to make crumbs, place crackers in a zip-top bag and crush with a rolling pin.

Step-by-Step Instructions

This recipe yields 12 cookies and takes about 20 minutes active prep, roughly 10 minutes to toast coconut and finish, 30 minutes chilling, and about 1 hour total.

Step 1: Toast the coconut

Spread 150 g (2 cups) shredded coconut on a rimmed baking sheet. Toast at 175°C (350°F) for 4–6 minutes, stirring once, until golden and fragrant. Watch closely — coconut browns fast.

Step 2: Make the crumb base

Combine 200 g (2 cups) graham cracker crumbs and 50 g (¼ cup) sugar in a bowl, then stir in 115 g (½ cup) melted butter until evenly moistened. Press 1 tbsp portions into 12 small rounds on parchment to form firm bases; chill 10 minutes to set. Press firmly so the base holds the caramel.

Step 3: Cook the caramel

In a medium saucepan, combine 200 g (1 can, 14 oz) sweetened condensed milk, 150 g (¾ cup) dark brown sugar, and 60 g (4 tbsp) butter. Cook over medium-low, stirring constantly for 6–8 minutes until sugar dissolves and mixture thickens slightly. Remove from heat, stir in 1 tsp vanilla and a pinch of salt. Cook time: about 6–8 minutes.

Step 4: Assemble caramel and coconut

Fold 120 g (1½ cups) of the toasted coconut into the warm caramel until evenly distributed. Spoon about 1½ tbsp caramel mixture over each chilled base, smoothing the top. Press remaining 30 g (½ cup) toasted coconut on top edges. Work quickly — caramel firms as it cools. Total assembly time: 10–12 minutes.

Step 5: Chill until firm

Chill the assembled cookies on a tray for 20–30 minutes until caramel is set but still slightly tacky. Inactive chilling time: 20–30 minutes.

Step 6: Melt chocolate and finish

Melt 180 g (6 oz) semisweet chocolate in a heatproof bowl over simmering water or in 20-second microwave bursts, stirring until smooth. Stir in 1 tsp neutral oil for shine, if desired. Drizzle chocolate over cookies using a spoon or fork. Let set at room temperature 15–20 minutes, or chill 5–10 minutes to speed up setting. Do not overheat chocolate — stop when small lumps remain and stir until smooth.

Expert Tips & Pro Techniques

Avoid soggy bottoms: fully chill the crumb base before adding caramel and use toasted (not raw) coconut to prevent moisture migration.
Common mistake: overheating the caramel will crystallize the sugar and make it grainy. Cook over medium-low and stir constantly for 6–8 minutes.
Make-ahead: assemble through Step 4, cover and refrigerate up to 48 hours. Add chocolate drizzle just before serving to retain shine.
Professional trick adapted for home cooks: press the crumbs into a muffin tin lined with parchment rounds for perfectly uniform shapes without molds.
Tempered-looking chocolate without tempering: add 1 tsp coconut oil to melted chocolate and cool briefly in the fridge — the finish will be shinier and set firmer.
If caramel is too runny after cooking, simmer 1–2 minutes longer; if it’s too hard, add 1 tbsp milk and warm gently while stirring.

Storage & Reheating

Refrigerator: Store in an airtight container layered with parchment for up to 5 days. Keep chilled to maintain texture.
Freezer: Freeze in a single layer on a tray until firm (about 1 hour), then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Reheating: Let frozen cookies come to room temperature for 20–30 minutes before serving. Avoid microwaving — it softens the caramel and chocolate.

Variations & Substitutions

Vegan Version: Use vegan graham crackers, swap sweetened condensed coconut milk (200 g) and 115 g vegan butter. Texture will be slightly softer; chill longer.
Less Sweet: Use unsweetened coconut (150 g) and reduce brown sugar to 100 g (½ cup) — caramel will be less sweet but darker in flavor.
Gluten-Free: Replace graham crackers with a 200 g (2 cups) gluten-free cookie crumb blend. Press and chill as directed; texture may be crumblier.
Spice Twist: Add ¼ tsp ground cinnamon and ⅛ tsp ground ginger to the caramel for a warm note; keep other quantities the same.
Holiday Swap: For a mint finish, use semisweet chocolate mixed with ¼ tsp peppermint extract and garnish with crushed candy cane. See a similar no-bake holiday idea in this no-bake gingerbread cheesecake cups (spiced version).

Serving Suggestions & Pairings

Coffee or espresso cuts the sweetness; pair with a dark roast for balance.
For a party platter, pair these with fresh fruit and our softer treats like no-bake peppermint Oreo truffles.
Serve with a scoop of vanilla ice cream and a sprinkle of toasted coconut for a dessert plate.
Great after a rich main such as cheesy baked gnocchi with ground beef and spinach — the cookies are a sweet, textural contrast.

Nutrition Information
Serving size: 1 cookie. Recipe makes 12 cookies.

Calories: 210 kcal
Total Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 18 mg
Sodium: 90 mg
Total Carbohydrates: 27 g
Dietary Fiber: 1 g
Sugars: 18 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my cookies become soggy?
A: Soggy cookies usually mean the base or coconut were not fully toasted/chilled. Always toast the coconut and chill the pressed crumb base before adding warm caramel.

Q: Can I make this without eggs?
A: Yes — this recipe has no eggs. The binding comes from butter and sweetened condensed milk.

Q: Can I double this recipe?
A: Yes, double all ingredients and work in batches for assembly. Use two trays when chilling to keep shapes uniform.

Q: Can I prepare these the night before a party?
A: Yes. Assemble through the caramel step and chill overnight, then add chocolate drizzle within an hour of serving for best shine.

Q: How long do these keep in the fridge?
A: Stored in an airtight container, they keep well for up to 5 days.

Q: Can I skip toasting the coconut?
A: You can, but toasting adds flavor and crunch. Untoasted coconut may make the topping softer and less aromatic.

Q: What’s the best chocolate to use for the drizzle?
A: Use semisweet or dark chocolate with at least 55% cacao for good snap and contrast to the sweet caramel.

Conclusion

If you want a tried-and-true no-bake take on the classic Girl Scout cookie, this method delivers a chewy caramel center, crisp toasted coconut, and glossy chocolate without an oven. For another copycat approach and a slightly different technique, see No Bake Samoa Cookies (Girl Scout Copycat) | The Domestic Rebel for comparison. For a different home baker’s spin on caramel-coconut cookies, check out this alternative No Bake Samoa Cookies (Caramel DeLites) – Organically Addison.