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No-Bake Samoa Cookie



  • Toppings
  • 3/4 cup sweetened shredded coconut for toasting
  • 1/2 cup chocolate chips
  • 1 tsp butter or margarine
  • For the Cookies
  • 2 cups sugar
  • 1/2 cup butter
  • 2/3 cup milk
  • 1 3.4 oz box instant butterscotch pudding
  • 2 1/2 cups quick cooking oats
  • 1 cup sweetened shredded coconut
  • 1 tsp vanilla


  • To toast coconut:
  • 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.
  • To prepare drizzle:
  • 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.
  • For cookies
  • 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.
Tried this recipe?Let us know how it was!