These no bake cookies are a healthier homemade version of the popular Girl Scout Samoas cookies. They are just 3 ingredients and don’t require any flour, eggs, butter or oil. The cookies are easy to make and store well.
Samoas are my favorite Girl Scout cookie and I’ve been wanting to share an easy homemade version made with healthier ingredients. These cookies are chewy, full of coconut flavor and really do satisfy my craving for Samoas.
Ingredients
- Unsweetened shredded coconut
- Dates
- Dark chocolate
Unsweetened coconut: Unsweetened shredded coconut is first toasted until it becomes golden brown. While you can make the cookies without toasting the coconut, I like to toast it so that it resembles the coconut used in classic Samoas. Toasting coconut also adds more flavor and sweetness.
Dates: Medjool dates are used instead of caramel for a healthier cookie. Dates are a great substitute for caramel. Dates are naturally sweet and have a caramel flavor. When they are pureed, they also have a sticky texture that mimics the texture of caramel. Make sure to use Medjool dates. These are a larger date with softer flesh.
Dark chocolate: The bottom of the cookies are dipped in melted chocolate and a little more chocolate is drizzled on top, just like Samoas. The bottom chocolate layer adds a crisp texture to the cookies. Because the cookies are already sweet from the dates, you can use whatever dark chocolate you prefer. I recommend using at least 60% cacao but you can also use 70-80% cacao which will contain less sugar. You can even use unsweetened 100% cacao chocolate if you are someone who enjoys eating unsweetened chocolate. You can use either chopped dark chocolate bars or dark chocolate chips.
How to Make No Bake Samoas
- The shredded coconut is first toasted over low heat on the stove in a nonstick skillet until golden brown.
- The dates are mixed in a food processor until they become a thick smooth paste.
- The coconut is mixed in with the date paste. Scoop the cookie mixture with a 1.5 tablespoon cookie scoop and release onto your parchment paper-lined cookie sheet. Flatten each scoop into a round circle about 2.25 inches wide. Use your finger to create a small hole in the middle of each round.
- Place cookies into the freezer until solid. When cookies are almost ready, melt your chocolate until smooth.
- Dip the bottom of the cookies in melted chocolate. Place them back onto your cookie sheet. Drizzle the surface of the cookies with more melted chocolate. Place cookies back into the fridge or freezer until the chocolate is set.
Texture
Even though the cookies are missing their shortbread layer, they still have a crisp bottom from the chocolate coating. The cookies are also soft and chewy. The date paste adds a chewy sticky texture that is very much like the caramel used in Samoas. The cookies are also full of toasted coconut flavor.
Expert Tips
- If you prefer a thinner chocolate coating, you can add a little melted coconut oil to thin out the chocolate.
- I recommend using Medjool dates. Medjool dates have a softer flesh which makes it easier to blend into a smooth paste.
- Use thinly shredded coconut for best results. It will blend better into the cookie dough and make it easier to shape the cookies.
More Healthier Cookie Recipes
- 2 Ingredient Healthier Chocolate Cookies
- 2 Ingredient Crispy Coconut Cookies
- 3 Ingredient No Bake Coconut Cookies
3 Ingredient No Bake Samoas Cookies
Ingredients
- 1.5 cups (212 g) pitted and halved Medjool dates
- 1.5 cups (107 g) unsweetened shredded coconut
- 1 cup (153 g) dark chocolate chips or chopped dark chocolate
Instructions
- If your dates are very soft and moist, you can use them straight out of the bag. If they seem a little bit dry, you can rehydrate them first by soaking them in hot water for about 15 minutes and then drain off the water and pat them dry. Then add the dates to a food processor and pulse until you have a smooth date paste (a few small flecks of date skin are okay). You will need to scrape the sides of the food processor a few times with your spatula to help the food processor mix.
- Bring a nonstick pan to medium heat and add in the shredded coconut. Stirring continuously, toast the coconut until the shreds are golden brown. You will need to move the coconut around as it is toasting to prevent burning. Once the coconut starts browning, I recommend reducing heat to low medium to prevent the coconut from turning too brown too fast. Continue cooking and stirring until all the coconut is toasted.
- Transfer the coconut to the food processor with the date paste. Pulse until the coconut is fully incorporated in with the dates (this should only take a few seconds). Your mixture should be a little bit sticky but you should be able to scoop and flatten and shape the mixture.
- Using a 1.5 tbsp cookie scoop, scoop the cookie mixture and release onto a parchment paper lined baking sheet, spacing each ball about 2 inches apart.
- Flatten each scoop into a round circle, about 2.25 inches wide. Then use your finger to put a small round hole in the center of each cookie (about 1/2 inch wide). Try to shape cookies and the cookie holes to be as round as possible.
- Place cookies into the freezer until fully solid (about 30-60 minutes).
- When cookies are almost ready, add chocolate to a small microwave-safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely smooth and melted. If desired you can add a little bit of melted coconut oil (1-3 tsp) to thin out the chocolate if you prefer a thinner chocolate coating.
- Dip the bottoms of each cookie in chocolate, shaking off any excess chocolate, and then place the cookies back onto your baking sheet. Try your best to wipe off any excess chocolate that puddles when you place the cookies on the parchment paper and also make sure the cookie holes are not covered in chocolate.
- Add thin chocolate drizzles over cookies with the remaining melted chocolate.
- Place cookies back into fridge or freezer to set. Store uneaten cookies in fridge or freezer.
Notes
- Please note that even though these cookies are made with healthier ingredients, dates contain a lot of sugar so the cookies are not a low sugar cookie.
- Dates: This recipe works best with Medjool dates which have a softer flesh. If you can't find already pitted dates, you can easily break the dates in half and remove the pits. 1.5 cups is measured with date halves and not whole dates.
- I use Joolies Medjool Dates (Amazon | Target | Walmart)* which are usually very soft right out of the bag and don't need to be soaked in warm water.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- The amount of chocolate used on the cookies will vary depending on how much you add on the cookies, the brand of chocolate and if you add coconut oil. The estimated nutrition assumes 1/2 cup of 72% cacao dark chocolate chips is used on the cookies.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
