Go Back
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.


Simple S'amoas

Simple DIY S'amoa cookies
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 34 cookies
Author Chelsea


  • 1 package fudge-striped cookies
  • 1 and 1/2 cups sweetened shredded coconut
  • 2 cups caramels*
  • 3-4 tablespoons milk or heavy cream
  • 3/4 cup milk chocolate chips


  • Set the cookies out on a large tray lined with parchment paper.
  • In a large skillet, place the coconut. Put over medium heat and stir the coconut until lightly toasted, about 5-7 minutes. It should be a light golden color. Remove and allow to completely cool.
  • In a large microwave safe bowl, add in the caramels and 3 tablespoons milk or heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds, until melted and smooth.
  • Combine the coconut and caramel and stir until combined. If needed, add in the extra tablespoon of milk/heavy cream.
  • Spoon some of this mixture and gently press it onto the top oft he shortbread cookie.
  • In another microwave safe bowl, add the chocolate chips. Melt in the microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until melted.
  • Generously drizzle the melted chocolate over all of the cookies.
  • Allow to set up at room temperature.


*Don't use caramel bits, use the wrapped caramels. Make sure the caramels you have are new and soft. If they are old, they harden way too much after being melted.