I make these bite-sized treats inspired by the classic Girl Scout Samoa cookies. They’re chewy, chocolatey, and caramel-filled, with toasted coconut for that irresistible crunch.
Why You’ll Love This Recipe
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I love how they taste just like the beloved cookies but in an easy, no-fuss bite form.
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They’re no-bake, so I can whip them up quickly without turning on the oven.
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The combination of chocolate, caramel, and coconut is always a hit.
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They’re portable and perfect for parties or gifting.
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I can make a big batch and keep them handy in the freezer for sweet cravings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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shredded coconut (toasted)
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soft caramels (or caramel sauce)
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sweetened condensed milk (if making homemade caramel)
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semi-sweet chocolate chips (or melting chocolate)
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shortbread cookies or crushed graham crackers (optional, for base or crunch)
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sea salt (optional, for sprinkling)
Directions
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Toast shredded coconut in the oven at 175°C (350°F) for 5–7 minutes, stirring once, until golden.
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Melt caramels with a splash of condensed milk or cream until smooth.
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Stir toasted coconut into the caramel until evenly coated.
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Line a baking sheet with parchment and drop spoonfuls of the mixture to form bites.
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Chill until firm.
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Melt chocolate and dip the bottom of each bite into it, then drizzle chocolate on top.
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Sprinkle with sea salt if desired.
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Let set before serving.
Servings and timing
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Makes about 20–24 bites
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Prep time: 20 minutes
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Chill time: 30 minutes
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Total time: about 50 minutes
Variations
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I sometimes press the mixture into a pan, chill, and cut into squares for Samoa bars.
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Adding crushed shortbread cookies to the caramel mixture gives them crunch and an authentic cookie vibe.
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Dark chocolate instead of semi-sweet makes them richer.
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A drizzle of white chocolate adds a fun contrast.
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I roll them into balls instead of drops for truffle-like bites.
Storage/reheating
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I store bites in an airtight container in the fridge for up to 1 week.
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They freeze well — I keep them in a freezer bag for up to 2 months.
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To serve, I let them sit at room temperature for 10 minutes.
FAQs
Do I need to toast the coconut?
Yes, I do — it deepens the flavor and gives the bites that authentic Samoa taste.
Can I use homemade caramel instead of store-bought?
Definitely, I sometimes make caramel with butter, sugar, and condensed milk for a richer flavor.
How do I keep the bites from sticking?
I always use parchment paper when shaping them and a little nonstick spray on my spoon or hands.
Can I make these nut-free?
Yes, the recipe is naturally nut-free, but I always check caramel and chocolate labels to be safe.
Can I use milk chocolate instead of semi-sweet?
Yes, though I find semi-sweet balances the sweetness of caramel and coconut better.
Conclusion
I find Samoa Bites to be one of the easiest and most delicious no-bake treats I make. They’ve got all the flavors of the classic cookie — caramel, chocolate, and toasted coconut — in a simple, bite-sized package. They’re always a crowd favorite and disappear fast.
Print
Samoa Bites
- Total Time: 50 minutes
- Yield: 20–24 bites
- Diet: Vegetarian
Description
These no-bake Samoa Bites capture the classic flavor of Girl Scout Samoa cookies with chewy caramel, rich chocolate, and toasted coconut in a bite-sized treat. Perfect for parties, gifting, or satisfying sweet cravings.
Ingredients
2 cups shredded coconut (toasted)
1 cup soft caramels (or caramel sauce)
2 tbsp sweetened condensed milk (if using with caramels)
1 cup semi-sweet chocolate chips (or melting chocolate)
1/2 cup crushed shortbread cookies or graham crackers (optional)
Sea salt (optional, for sprinkling)
Instructions
- Preheat oven to 175°C (350°F). Spread shredded coconut on a baking sheet and toast for 5–7 minutes, stirring once, until golden. Let cool.
- In a saucepan, melt soft caramels with a splash of sweetened condensed milk or cream over low heat until smooth.
- Stir the toasted coconut (and crushed cookies if using) into the caramel mixture until well combined.
- Line a baking sheet with parchment paper. Drop spoonfuls of the mixture onto the sheet to form bite-sized mounds.
- Chill in the refrigerator for about 30 minutes or until firm.
- Melt chocolate chips in the microwave or over a double boiler until smooth.
- Dip the bottom of each bite into the melted chocolate and return to the parchment. Drizzle chocolate over the tops.
- Sprinkle with sea salt if desired. Let chocolate set completely before serving or storing.
Notes
Use parchment paper and lightly greased utensils to prevent sticking.
Roll mixture into balls for a truffle-like presentation.
For bar form, press mixture into a pan, chill, and cut into squares.
Use dark chocolate for a richer flavor or drizzle with white chocolate for contrast.
Let frozen bites thaw for 10 minutes at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
