Instructions
1. Prep Cookies
- Line a baking sheet with foil.
- Arrange shortbread cookies stripe-side up, spacing 1–2 inches apart.
2. Make Caramel-Coconut Topping
- In a microwave-safe bowl, combine caramel bits and heavy cream.
- Microwave 30 seconds, stir, then 15–20 seconds more until smooth.
- Fold in toasted coconut.
3. Assemble Cookies
- Spoon about 1 tbsp of the caramel-coconut mixture onto each cookie.
- Spread evenly.
4. Add Chocolate Drizzle
- Melt chocolate CandiQuik in the microwave for 30 seconds, stirring until smooth.
- Drizzle over cookies (tip: use a sandwich bag with a snipped corner for easy piping).
- Let cookies set 15–20 minutes before serving.
5. Store
- Keep in an airtight container at room temperature.
How to Toast Coconut
- Preheat oven to 300°F (150°C).
- Spread coconut on a foil-lined pan.
- Bake 5 minutes, stir, bake 5–7 more minutes, stir, then bake another 3–5 minutes until golden.
Chewy, coconutty, and chocolatey—these No-Bake Samoa Cookies are nostalgic, effortless, and utterly irresistible.
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