No-bake cookies made with butterscotch pudding, topped with melted chocolate and toasted coconut: all the flavors of a Samoa cookie but so much easier!
There’s no way around it.
You just need to get yourself into your kitchen and make these cookies right now.
I tried the recipe that is the inspiration for this cookie months ago and have been dreaming up different combinations and interpretations ever since. Since I am a die-hard Samoa fan (coconut, chocolate and caramel), it seemed like the right thing to do. Mind you, I am a die-hard fan of pretty much everything with a good amount of sugar.
I think, rather than writing a bunch of stuff about these cookies and how wonderful they are I’ll just let you see for yourself.
See that toasty coconut and gooey chocolate? Sublime.
There is no trick to these cookies. They are so easy! I have seen recipes for traditional Samoa cookies that require you to make the cookies (including cutting them into beautiful doughnut shapes), baking them, and covering them in chocolate and toasting coconut, and I’m always daunted by the amount of work they require. I’m okay with putting days worth of effort into a cake, but cookies? I’m not there yet.
You can easily substitute your pudding flavour to change this recipe up, but you’ll then be sacrificing the Samoa-ness of them and that is, in my mind, the best part.
- ¾ cup sweetened shredded coconut, for toasting
- ½ cup chocolate chips
- 1 tsp butter or margarine
- 2 cups sugar
- ½ cup butter
- ⅔ cup milk
- 1 (3.4 oz) box instant butterscotch pudding
- 2½ cups quick cooking oats
- 1 cup sweetened shredded coconut
- 1 tsp vanilla
- Place coconut in a small, dry pan. Heat over medium heat, stirring occasionally (stir more frequently towards the end), until coconut is light golden brown. Set aside.
- In a small bowl, melt together chocolate and margarine. I microwaved mine at 50% power for 25 seconds. If it's too thick, add a tiny bit of milk. Pour chocolate into a Ziploc bag to use for drizzle later.
- In a large pot, bring sugar, butter and milk to a boil. Boil for 2 minutes.
- Turn off the heat and add in the pudding mix, oats, coconut and vanilla.
- Scoop onto wax-paper lined cookie sheets. Snip a tiny piece of the bag's corner and drizzle with melted chocolate. Sprinkle with toasted coconut.
Recipe adapted from Aunt Peg’s Recipe Box.
You might also like these Triple Chocolate Raspberry Cookies!
Or this No-Bake Banana Split Cheesecake!
Try these other No-Bake Treats!
No-Bake Double Peanut Butter Bars from Crazy for Crust.
No-Bake Peanut Butter Crunch Cereal Bars from Sweet Peas and Saffron.
Neapolitan No-Bake Cheesecake from Grandbaby Cakes.