No-Bake Samoa Cookies
No-Bake Samoa Cookies takes about 20 minutes from beginning to end. This dessert has 193 calories, 2g of protein, and 4g of fat per serving. For 41 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 18. It is brought to you by The Recipe Rebel. Several people made this recipe, and 1368 would say it hit the spot. It is a good option if you're following a gluten free diet. A mixture of sweetened shredded coconut, butterscotch pudding, vanilla, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 18%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: No-Bake Samoa Lush, No Bake Samoa Cheesecake, and No Bake Samoa Cheesecakes.
Servings: 18
Ingredients:
1 tsp butter or margarine
1 (3.4 oz) box instant butterscotch pudding
1/2 cup chocolate chips
2/3 cup milk
2 1/2 cups quick cooking oats
2 cups sugar
1 cup sweetened shredded coconut
1 tsp vanilla
Equipment:
frying pan
bowl
baking sheet
pot
Cooking instruction summary:
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.
Step by step:
1. Place coconut in a small, dry pan.
2. 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.
3. 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.
Nutrition Information:
covered percent of daily need
