Samoa Clusters

Turn your favorite Girl Scout cookie into an ooey, gooey, salty-sweet treat! No oven necessary--just a microwave and a refrigerator.
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  • Level: Easy
  • Total: 1 hr 45 min (includes chilling time)
  • Active: 15 min
  • Yield: 20 candies
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Ingredients

Nonstick cooking spray, for the foil

One 7.5-ounce box caramel and toasted coconut cookies, such as Samoas®

4 tablespoons unsalted butter

25 individually-wrapped caramels, unwrapped

1/2 cup dry-roasted macadamia nuts with sea salt, halved, plus more for topping

1 cup semisweet chocolate chips

1 teaspoon coconut oil

Toasted coconut, for topping

Directions

  1. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
  2. Reserve 2 of the cookies; coarsely chop the remaining cookies.
  3. Put the butter and caramels in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes. Fold in the chopped cookies and macadamia nut pieces. Drop tablespoon dollops of the caramel mixture onto the prepared baking sheet. Refrigerate until firm, about 1 hour. 
  4. Meanwhile, finely chop the reserved cookies and macadamia nuts. 
  5. Microwave the semisweet chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted and smooth, about 1 minute. 
  6. Top the caramel clusters with the melted chocolate. Immediately sprinkle with crushed cookies, chopped macadamia nuts or toasted coconut. Chill until set, another 30 minutes.