Samoa’s Fudge

36 servings
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerate 4 hours
Total Time 4 hours 20 minutes

Samoas Fudge is a fun tasty cookie-inspired fudge recipe perfect for the holidays! Chocolate fudge with shortbread cookies, caramels, and shredded coconut.

Our 3-Ingredient Chocolate Fudge is one of the easiest Candy Recipes ever! This cookie fudge is just as easy with just a few extra ingredients and a whole lot of deliciousness.

Stack of Samoa's Cookie Fudge


Why wait all year for Girl Scout Cookies to go on sale when you can make tasty copycat Thin Mints or cookie inspired desserts like this Samoas Fudge? This whimsical no-bake chocolate fudge has everything you love about Samoa cookies in one perfect bite-sized morsel.

Samoas Fudge starts with our easy fudge recipe and adds a few baking ingredients to make something really special. Using store bought caramels and shortbread cookies is an easy way to get the Samoas flavor with very little extra work. The hardest step in this recipe is toasting the coconut, but less than 3 minutes in a skillet takes your fudge to the next level.

Samoas Fudge  is so easy that you can enlist your littlest bakers to help you make it. You can melt the chocolate and sweetened condensed milk in the microwave instead of using the stove top. Let your helpers do the mixing and the sprinkling, while you handle the “tough” tasks like stirring and toasting.


Kids and kids at heart will love this delicious, fun Samoas Fudge! It’s great addition to any holiday gift basket or Christmas party dessert tray. There aren’t any melty toppings so this fudge is perfect for party favors. You can the cut fudge into pieces and place in a cellophane bag without worrying about it sticking together.

Just like Girl Scout Cookies, you can freeze Samoas Fudge to enjoy later too! Don’t freeze your fudge until it’s completely set, otherwise the texture won’t be as creamy. Refrigerate for the full 4 hours, cut the fudge, then transfer to a sealed container for freezing. When you are ready to serve the fudge, thaw overnight in the refrigerator so that moisture doesn’t collect.

baking dish of Samoa's Cookie Fudge lined with foil


    • Caramels: If you really want to make your Samoa Fudge extra special, use homemade Salted Caramels instead of the store bought caramels.
    • Drizzle: Missing that chocolatey drizzle from the original cookies? Drizzle Chocolate Ganache over your set and cut fudge pieces and allow to set up before serving. You could also use Salted Caramel Sauce too!
    • Cookies: Use graham crackers, vanilla wafers, or Oreo cookies instead of the shortbread cookies. You could also use the cookies as a crust (see below). Pour the fudge over crust and top with caramels and coconut as usual.
    • Cookie Crust: Place cookies in a blender or food processor and pulse until a crumb forms. Add 2 tablespoons melted butter to crumbs until combined. Press cookie mixture into the bottom of the prepared pan. Bake for 10 minutes at 350 degrees, until golden brown.



  • Serve: Chill in the refrigerator for at least 4 hours before cutting and serving. Keep Samoas Fudge at room temperature for up to 3 days in a cool, dry place in a plastic bag or covered.
  • Store: Store Samoas Fudge in an airtight container and refrigerate up to 2 weeks. To serve, bring chilled fudge to room temperature or until softened.
  • Freeze: Once Samoas Fudge is set, cut into pieces, and place in a sealed container. Freeze for up to 6 months and thaw overnight in the refrigerator before bringing to room temperature to serve.

Bite taken out of Samoa's Cookie Fudge

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Samoas Fudge

Samoas Fudge is a fun tasty cookie-inspired fudge recipe perfect for the holidays! Chocolate fudge with shortbread cookies, caramels, and toasted coconut.
Yield 36 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup shredded sweetened coconut
  • 2 1/2 cups milk chocolate chips
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 15 chewy caramels
  • 12 shortbread cookies , crumbled


  • Line an 8x8 pan with foil and spray with vegetable oil spray.
  • Add coconut to a dry pan on medium heat and let cook, stirring occasionally until it starts to brown, about 2-3 minutes.
  • Remove coconut from pan once it begins to brown and let cool.
  • Add milk chocolate chips and sweetened condensed milk to a large saucepan on low heat.
  • Stir until chocolate is melted.
  • While chocolate is melting cut the caramels into small chunks.
  • Once chocolate mixture is smooth, turn off heat and add in vanilla extract.
  • Stir in the crumbled shortbread cookies.
  • Add the fudge to your pan and spread evenly.
  • Top with caramel chunks and toasted coconut, pressing it in gently.
  • Refrigerate for 4 hours before slicing.


Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 51mg | Potassium: 67mg | Fiber: 1g | Sugar: 17g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
Keyword: Samoa's Fudge`

Samoas Fudge collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. What kind of shortbread cookies did you use to make this? They look so good, I am wanting to make this for my daughter’s wedding in December.