No Bake Samoa Cookies — Easy Caramel Coconut Treats

The first bite is all caramel and toasted coconut, then the chocolate snaps—No Bake Samoa Cookies hit every craving with no oven required. After testing this version eight times using different coconut brands and cracker bases, I settled on a balance of crunchy crumbs, chewy caramel, and a crisp chocolate shell that holds up at room temperature. This is the no-fuss copycat I perfected for busy kitchens and cookie swaps. Read on to learn why the texture works, how to avoid common pitfalls, and a clear step-by-step method that anyone can follow.

I like serving these with other crowd-pleasers; they pair well with chewier bars like chewy chocolate-oatmeal cookies for a mixed platter.

Why This Recipe Works

Caramel binder: Cooking sweetened condensed milk with butter and brown sugar concentrates flavor and creates a chew that sets without baking.
Toasted coconut: Toasting in a skillet deepens the coconut flavor without drying it out, so the final cookie stays tender.
Cracker crumbs add crunch and structure while keeping the cookies light—no dense shortbread needed.
Chocolate tempering is optional; adding a little coconut oil to melted chocolate gives a shiny, snap-ready finish that’s forgiving for home cooks.
Chilling the shaped cookies before coating prevents the caramel from melting through the chocolate and keeps the stripes neat.

Ingredients Breakdown

Graham cracker crumbs: 150 g (1 1/2 cups) — provide the crunchy base and absorb excess moisture. Substitution: finely crushed vanilla wafers (same weight); result will be sweeter.
Sweetened shredded coconut: 200 g (2 cups, packed) — the main flavor. Use medium-shred for the best texture. Warning: using desiccated (extra-fine) coconut yields a drier cookie.
Sweetened condensed milk: 1 can, 396 g (14 oz) — makes the stovetop caramel that binds everything. Use full-fat (Eagle Brand or similar) for a glossy, chewy finish.
Dark brown sugar: 120 g (3/4 cup, packed) — adds molasses depth to the caramel. Light brown sugar is acceptable; flavor will be milder.
Unsalted butter: 85 g (6 tbsp) — helps the caramel set and adds richness. If using salted butter, omit added salt.
Vanilla extract: 5 ml (1 tsp) — brightens the caramel notes.
Salt: 2 g (1/2 tsp) fine sea salt — balances sweetness. If using Morton kosher, reduce by half.
Semi-sweet chocolate: 200 g (7 oz) — for dipping and stripes. Choose 60% cocoa for a good balance. For a glossier finish, add 7 g (1 tsp) coconut oil when melting.
Optional: flaky sea salt for finishing — a light pinch elevates flavor.

Note on brands: sweetened condensed milk brand affects mouthfeel; full-fat versions give the best chew. If you use evaporated milk or a low-fat condensed product, texture will change.

Essential Equipment

Heavy-bottomed saucepan (1.5–2.0 L) — gives even heat for the caramel.
Large mixing bowl (stainless or glass) — for combining crumbs, coconut, and caramel.
Skillet (nonstick or stainless) — for toasting coconut without a hot oven.
Baking sheet lined with parchment or a silicone mat — to cool shaped cookies.
Small offset spatula or fork — for dipping and creating chocolate stripes.
Digital scale (recommended) — for accurate dry measurements.
Microwave-safe bowl or double boiler — for melting chocolate. If you don’t have a double boiler, use a heatproof bowl over a small saucepan of simmering water.

If you don’t own a digital scale, measure graham crumbs by firmly pressing them into a measuring cup to approximate the weight.

Prep Time: 25 minutes · Cook Time: 15 minutes (stovetop) · Inactive Time: 30 minutes chilling · Total Time: 1 hour 10 minutes · Servings: 24 cookies

Step 1: Toast the Coconut

Place 200 g (2 cups) shredded sweetened coconut in a dry skillet over medium heat. Toast, stirring constantly, until edges are golden and smell nutty, 4–6 minutes. Remove from heat and let cool; it will crisp slightly as it cools.

Step 2: Make the Caramel Binder

In a heavy-bottomed saucepan, combine 396 g (14 oz) sweetened condensed milk, 120 g (3/4 cup) dark brown sugar, and 85 g (6 tbsp) unsalted butter. Cook over medium-low heat, stirring constantly, until the mixture thickens and turns a light caramel color, 8–10 minutes. Remove from heat and stir in 5 ml (1 tsp) vanilla and 2 g (1/2 tsp) salt.

Step 3: Combine Dry Ingredients

In a large bowl, toss 150 g (1 1/2 cups) graham cracker crumbs with the cooled toasted coconut. Pour the hot caramel mixture over the crumbs and stir until every piece is coated and the mixture holds together, about 30–60 seconds. Do this quickly so the caramel doesn’t set in the pan.

Step 4: Form Cookies

Line a baking sheet with parchment. Using a tablespoon or small cookie scoop, drop rounded tablespoons of the mixture onto the sheet and press gently into flat discs about 6 cm (2 1/2 inches) wide. Chill in the refrigerator for 20–30 minutes until firm to the touch. If the mixture sticks to your hands, wet them lightly.

Step 5: Melt the Chocolate

Chop 200 g (7 oz) semi-sweet chocolate and place in a microwave-safe bowl with 7 g (1 tsp) coconut oil. Microwave in 20-second bursts, stirring between bursts, until smooth. Alternatively, melt in a double boiler over simmering water for 2–4 minutes.

Step 6: Dip and Decorate

Working quickly, dip the bottom of each chilled cookie into the melted chocolate and place back on the parchment. Use an offset spatula to spread if needed. For the top stripes, spoon melted chocolate into a small zip-top bag, snip a tiny corner, and pipe thin lines across each cookie. Let chocolate set at room temperature for 30–45 minutes or in the fridge for 10–15 minutes. Avoid microwaving the shaped cookies — the chocolate will sweat and the caramel can get sticky.

Step 7: Finish and Store

If desired, sprinkle a tiny pinch of flaky sea salt on each cookie before the chocolate fully sets. Once firm, transfer cookies to an airtight container and layer with parchment to prevent sticking.

Expert Tips & Pro Techniques

Common mistake: overheating the caramel. If the mixture burns or becomes grainy, start over. Keep heat medium-low and stir constantly for 8–10 minutes.
Toast coconut in a skillet, not the oven, for better control. Watch closely—coconut goes from golden to burnt fast.
Make-ahead: Form the chilled discs and freeze them on a tray for up to 1 month. Dip from frozen; add 2–3 minutes to the set time.
Professional trick: add 1 tsp coconut oil to melted chocolate for shinier coating and a better snap without full tempering.
Avoid soggy cookies by fully chilling the shaped discs before dipping; this prevents the warm chocolate from melting the caramel core.
If you want a sturdier bite like the packaged cookie, add 25–30 g (1/4 cup) finely chopped roasted macadamia nuts to the crumb mix for extra structure.
For cleaner stripes, let the dipped base set completely before piping chocolate on top. This prevents smearing.

For more ideas about make-ahead cookie planning, see how others handle holiday batches like eggnog thumbprint cookies.

Storage & Reheating

Refrigerator: Store in an airtight container layered with parchment at room temperature for up to 5 days, or in the fridge for up to 10 days. For best texture, keep at cool room temperature rather than chilled—refrigeration can harden the caramel.
Freezer: The cookies freeze well. Arrange single layers on a tray and freeze until firm, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge for 30–60 minutes before serving.
Reheating: No oven needed. Let frozen cookies thaw at room temperature for 30–60 minutes. Avoid microwaving; it softens the caramel and can make the chocolate bloom.

Variations & Substitutions

Gluten-Free Version: Replace graham crackers with 150 g (1 1/2 cups) gluten-free cookie crumbs (such as crushed GF digestive biscuits). Add ¼ tsp xanthan gum if your crumbs are very fine. No change in times.
Vegan Version: Use 1 can (396 g) sweetened condensed coconut milk and 85 g (6 tbsp) vegan butter. Use dairy-free chocolate. Texture will be slightly softer; chill longer before dipping.
Extra Crunch: Stir in 25–30 g (1/4 cup) toasted chopped macadamia nuts to the crumb mixture for a nutty bite. Keeps all other measurements the same.
Lighter Caramel (less sweet): Reduce brown sugar to 80 g (1/2 cup) and increase salt to 1 g (1/4 tsp). Flavor will be less saccharine but still chewy.
Mini Cookies: Make smaller discs with a half-tablespoon scoop and decrease chill time to 15–20 minutes; dip as directed.

Serving Suggestions & Pairings

Party platter: Pair with buttery shortbreads and cherry snowball cookies for color contrast and varied textures.
Beverage pairings: Serve with strong coffee or espresso to cut the sweetness, or with a lightly sweet dessert wine.
Garnish ideas: Finish with a light dusting of cocoa powder on the plate or a few toasted coconut flakes on top of each cookie.
Afternoon treat: Pair with a glass of cold milk and chewier bars for a nostalgic cookie tray.

For a contrasting texture in the base, try a recipe that uses crushed wafer crusts like our cream pie cookie crust technique.

Nutrition Information

Serving size: 1 cookie · Servings: 24

Estimated per serving:

Calories: 160 kcal
Total Fat: 8 g
Saturated Fat: 4.5 g
Cholesterol: 15 mg
Sodium: 85 mg
Total Carbohydrates: 22 g
Dietary Fiber: 1 g
Sugars: 14 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 turn out too soft or sticky?
A: Likely the caramel wasn’t cooked long enough or the discs weren’t chilled before dipping. Cook the caramel until it thickens and hold the mixture for 8–10 minutes, then chill shaped cookies for 20–30 minutes.

Q: Can I make this without sweetened condensed milk?
A: Not easily. Sweetened condensed milk is the binder and creates chew. For a vegan option, use sweetened condensed coconut milk as a substitute.

Q: Can I double this recipe?
A: Yes. Double all ingredients and use a larger saucepan to cook the caramel. Work in batches when forming and dipping so the mixture doesn’t set before you form discs.

Q: Can I prepare these the night before?
A: Yes. You can form and dip them the night before and store cookies in an airtight container at cool room temperature. If refrigerated, let them sit 20 minutes before serving.

Q: How long do No Bake Samoa Cookies keep in the fridge?
A: Stored in an airtight container, they keep up to 10 days in the fridge or 5 days at cool room temperature. For longer storage, freeze up to 3 months.

Q: Why did my chocolate look dull or streaky?
A: That’s chocolate bloom from temperature changes. Add 1 tsp (7 g) coconut oil when melting for a glossier finish, or temper chocolate properly for the best sheen.

Q: Can I use fresh (unsweetened) coconut instead of sweetened shredded coconut?
A: You can, but flavor and sweetness will change. If using unsweetened, add 20–40 g (2–4 tbsp) brown sugar to the crumb mix to balance sweetness.

Conclusion

If you want to compare other no-bake takes on the same cookie idea, this No Bake Samoa Cookies (Caramel DeLites) – Organically Addison post explores a slightly different approach that emphasizes toasted coconut ratios. For another tried-and-tested copycat, see this No Bake Samoa Cookies (Girl Scout Copycat) | The Domestic Rebel which includes helpful photo steps.