These Copycat Girl Scout No-Bake Samoa Cookies are AWESOME. Everyone who’s tried one has loved them and asked for the recipe!
A couple of days ago, I teased y’all with this recipe on my social media accounts. (Are you following me?!) And everyone was begging for the recipe and waiting for the day I posted them.
Well folks, today is your lucky day!
I have nothing against the Girl Scouts. Absolutely nada. Even though my experience as a Girl Scout wasn’t as pleasant and dandy as everyone else’s, I don’t hold anything against them because hello? They sell cookies and wear patchwork vests. How can you hate someone in a patchwork vest that’s hocking Tagalongs? YOU CAN’T.
But what I love/hate about them is that the cookie season is so short. I admit – if they sold cookies year-round, we’d never want to buy them because they’d be everywhere all of the time. But at the same time, I have no willpower and will snarf an entire package in one sitting that was supposed to last for a longer period of time, and then I start craving them again.
Also, not their fault, but they put like 5 cookies in a package now. WHAT GIVES. I feel like I eat my single serving (read: entire box) that I spent $5 on and then have to shuffle my way back to the store, head hung low with shame, and shove another Lincoln in their direction for my next fix. That’s how they getcha! I’m onto you, Girl Scouts of America. I KNOW WHAT YOU’RE UP TO.
Since I regularly crave the perfectness of their Samoa Cookies (or as they’re now known, Caramel Delites), I decided I needed to create a Samoa cookie that I could eat year-round until my homegirls are staked outside of the grocery store selling me my biggest vice with their cute missing teeth and light-up shoes.
These Samoa Cookies taste IDENTICAL to the real deal. I promise you! You’ve got the shortbread cookie base that’s dipped in chocolate, then topped with a gooey caramel & toasted coconut mixture, then drizzled with chocolate. I mean, how can you say no?!
Best of all, these are NO BAKE which means you don’t need to spend hours preparing cookie dough, rolling them out, baking them, cooling them, frosting them and assembling them. You can literally cut out the middle man and go straight to eating. HALLELUJAH!
Now who wants some? I’ll share.
- 1 pkg fudge stripe shortbread cookies (about 20-24 cookies)
- 1 (11 oz) pkg caramel bits
- 3 Tbsp heavy cream
- 2 cups toasted coconut*
- 2 squares chocolate CandiQuik
- Line a baking sheet with foil and place the fudge stripe shortbread cookies stripe-up onto the baking sheet, spaced out about 1-2" apart from one another. Set aside briefly.
- In a medium microwaveable bowl, combine the caramel bits and the heavy cream. Microwave on HIGH for about 30 seconds. Stir, then microwave again for about 15-20 seconds. Stir until smooth & melted. Fold in the toasted coconut to combine.
- Working quickly, drop Tablespoonfuls of the coconut caramel mixture onto each cookie, spreading it out to cover the surface of the cookie. Repeat with remaining cookies until all the cookies are covered.
- In a small bowl, microwave the chocolate CandiQuik on HIGH power for about 30 seconds, stirring until melted & smooth. Drizzle the chocolate over the cookies (I like spooning the chocolate into a sandwich baggy, seal out the air, and snip off a corner for a makeshift piping bag). Let the chocolate and cookies set, about 15-20 minutes, before serving. Store airtight at room temperature.
- *TO TOAST COCONUT: Spread the coconut in a foil-lined baking pan in an even layer. Preheat oven to 300 degrees F. Place coconut in the preheated oven and bake for 5 minutes. Stir, then bake for another 5-7 minutes. Stir once more and bake for an additional 3-5 minutes or until toasted, keeping a watchful eye on the coconut the whole time.
Gooey, packed with buttery caramel, toasted coconut and sweet chocolate, these cookies are sure to please every Samoa Cookie lover!
Have a super sweet day!