NO-BAKE COPYCAT SAMOA GIRL SCOUT COOKIES

We all have a favorite Girl Scout cookie, and we know the wait for cookie season can feel endless if you didn’t stock up on enough boxes of your beloved treats. It’s a familiar disappointment, but don’t worry! If you missed out on grabbing a box from the girls in green vests this year, you can always whip up your own batch. If Samoas are your go-to cookie (and who could blame you with their salty crunch, chewy caramel, and delightful mix of chocolate and coconut?), we’ve got a no-bake version that will curb your craving in just twenty minutes.

Our take on the classic Samoa requires just a bit of stove time, but no oven time at all, thanks to a unique base ingredient: the Ritz cracker! This cracker brings the same buttery and slightly salty crunch of the original, staying crisp despite being loaded with delicious toppings. While our version might not look exactly like the traditional Samoa, we promise it captures all the right flavors.

Why You’ll Love This Recipe

This recipe is perfect for those who love a quick and easy sweet treat without the need for an oven. The combination of salty crackers, rich caramel, toasted coconut, and smooth chocolate is irresistible. Plus, it’s a fun way to enjoy one of your favorite cookies any time of year!

Kitchen Equipment You’ll Need

• Large pan
• Baking sheet
• Parchment paper
• Microwaveable bowls
• Spatula or spoon
• Resealable plastic bag (optional)

Ingredients

• 1 sleeve Ritz crackers (or 24 crackers)
• 1 (11 oz.) package caramel bits
• 3 tablespoons heavy cream
• 2 cups shredded coconut, toasted*
• 2 squares chocolate candiquik (melting chocolate) or 1/2 cup semi-sweet chocolate chips

Step-by-Step Instructions

1. To toast the coconut, place it in a large pan and cook over low heat for 3-5 minutes, stirring frequently until lightly browned.
2. Line a baking sheet with parchment paper and spread Ritz crackers about 2 inches apart. Set aside.
3. In a large microwaveable bowl, combine caramel candies and heavy cream. Microwave in 30-second increments, stirring in between, until melted and smooth.
4. Fold in toasted coconut until fully incorporated. Drop the coconut caramel mixture onto the Ritz crackers and spread an even layer over each cracker.
5. In a separate, completely dry microwaveable bowl, microwave the chocolate in 30-second increments, stirring in between, until melted and smooth. Let cool for 5-10 minutes.
6. Optional: Transfer the melted chocolate to a resealable plastic bag and snip off a small corner.
7. Drizzle the (cooled) melted chocolate over the cookies using a spoon or the prepared sandwich bag.
8. Let the cookies set before serving, or store them in an airtight container. Enjoy!

Tips for Success

• Ensure the coconut is toasted to a light golden brown for the best flavor.
• Make sure your chocolate is completely melted and smooth before drizzling.
• Allow the chocolate to cool slightly before drizzling to prevent it from running off the cookies.

Additional Tips or Variations

Feel free to experiment with different types of crackers or try adding a sprinkle of sea salt on top for an extra flavor boost. You can also use dark chocolate if you prefer a less sweet version.

Nutritional Highlights (Per Serving)

While exact nutritional values will vary, these cookies provide a rich source of carbohydrates from the caramel and crackers, along with some healthy fats from the coconut.

Frequently Asked Questions (FAQ)

Can I use a different type of cracker?
Yes, feel free to experiment with other types of crackers that have a similar texture.

How should I store these cookies?
Store them in an airtight container at room temperature for up to a week.

Can I use sweetened coconut?
Yes, but keep in mind that it will make the cookies sweeter.

Conclusion

These no-bake copycat Samoa cookies are a delightful treat that anyone can enjoy, regardless of the season. Give them a try and let us know how they turn out! We’d love to hear your thoughts and any creative twists you added. Happy cookie-making!