Description
Sweet, sticky caramel meets toasted coconut in these chewy no-bake Samoa cookies, perfect for parties or quick treats.
Ingredients
Scale
- 200 g (2 cups) graham cracker crumbs
- 50 g (¼ cup) granulated sugar
- 115 g (½ cup) unsalted butter, melted
- 200 g (1 can, 14 oz) sweetened condensed milk
- 150 g (¾ cup packed) dark brown sugar
- 60 g (4 tbsp) unsalted butter
- 1 tsp vanilla extract
- Pinch of fine sea salt (optional)
- 150 g (2 cups) sweetened shredded coconut, toasted
- 180 g (6 oz) semisweet chocolate, chopped
- 1 tsp neutral oil (optional)
Instructions
- Toast the coconut: Spread the shredded coconut on a rimmed baking sheet and toast at 175°C (350°F) for 4–6 minutes, stirring once.
- Make the crumb base: Combine graham cracker crumbs and sugar, mix in melted butter, press into rounds, and chill for 10 minutes.
- Cook the caramel: Combine sweetened condensed milk, dark brown sugar, and butter in a saucepan, cook over medium-low for 6–8 minutes until thickened.
- Assemble caramel and coconut: Fold toasted coconut into warm caramel, spoon mixture over crumb bases, and press remaining coconut on top.
- Chill until firm: Chill assembled cookies for 20–30 minutes until caramel is set.
- Melt chocolate and finish: Melt chocolate, drizzle over cookies, and let set at room temperature.
Notes
Store in an airtight container for up to 5 days; freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg