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Stack of homemade Samoa cookies on a wooden board with a bite taken out of the top one showing the chewy coconut center.

No-Bake Samoa Cookie Bites

Enjoy the iconic flavors of Samoa cookies in a convenient, no-bake bite-sized treat! Featuring a buttery shortbread crust, chewy caramel, toasted coconut, and a decadent chocolate drizzle.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 3 hours 18 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Toasted Coconut Layer
  • 2 cups Sweetened shredded coconut
For the Shortbread Crust
  • 2 cups Shortbread cookie crumbs about 1 (9-ounce) package shortbread cookies, finely crushed
  • 1/2 cup Unsalted butter melted
  • 1/4 cup Powdered sugar
  • 1/4 tsp Salt
For the Caramel Layer
  • 1/2 cup Unsalted butter
  • 1/2 cup Packed light brown sugar
  • 1 can Sweetened condensed milk 14-ounce
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
For the Chocolate Drizzle
  • 1 cup Semi-sweet chocolate chips or melting wafers
  • 1 tsp Coconut oil optional, for smoother melting

Equipment

  • 9x9 inch square baking pan
  • Parchment Paper
  • Large Mixing Bowl
  • Medium saucepan
  • Rubber Spatula
  • Small microwave-safe bowl
  • Spatula or offset spatula

Method
 

Prepare the Toasted Coconut
  1. Preheat your oven to 325°F (160°C). Spread the shredded coconut in an even layer on a baking sheet. Bake for 5-8 minutes, stirring once or twice, until golden brown and fragrant. Watch carefully to prevent burning. Set aside to cool completely.
Prepare the Shortbread Crust
  1. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large mixing bowl, combine the shortbread cookie crumbs, melted butter, powdered sugar, and 1/4 tsp salt. Mix until well combined and the crumbs are moistened.
  2. Press the mixture evenly and firmly into the bottom of the prepared pan. Chill in the refrigerator for at least 15 minutes to set.
Prepare the Caramel Layer
  1. In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Add the brown sugar, sweetened condensed milk, and 1/4 tsp salt. Bring the mixture to a gentle boil, then reduce heat to low and simmer, stirring constantly, for 5-8 minutes, or until the caramel thickens and pulls away from the sides of the pan slightly. Be careful not to scorch it.
  2. Remove from heat and stir in the vanilla extract. Let the caramel cool for about 5 minutes, stirring occasionally.
Assemble the Bites
  1. Pour the slightly cooled caramel evenly over the chilled shortbread crust. Sprinkle the cooled toasted coconut generously over the caramel layer. Gently press the coconut into the caramel with a clean spatula or your hands to help it adhere.
  2. Refrigerate for at least 1.5 to 2 hours, or until the caramel layer is completely firm.
Cut and Drizzle with Chocolate
  1. Once firm, use the parchment paper overhang to lift the entire slab out of the pan and place it on a cutting board. Cut into 24 bite-sized squares or bars (e.g., 4 rows by 6 rows).
  2. In a small microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and melted. Alternatively, melt over a double boiler.
  3. Using a spoon or a piping bag with a small cut tip, drizzle the melted chocolate over each Samoa cookie bite in a zig-zag pattern.
  4. Return the bites to the refrigerator for another 30 minutes, or until the chocolate drizzle has set. Serve chilled.

Notes

For best results, store No-Bake Samoa Cookie Bites in an airtight container in the refrigerator for up to 5-7 days. If you prefer a less sweet treat, you can use unsweetened shortbread cookies for the crust. Ensure all layers are thoroughly chilled before cutting to prevent sticking and maintain shape.