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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