Date Samoas (easy + no bake cookies)
These Date Samoas are a simple, wholesome take on the classic caramel coconut cookie. Made with just a handful of real food ingredients and no baking required.
Naturally sweet medjool dates create a rich, caramel-like base, while toasted coconut flakes add that signature chewy crunch. Finished with a drizzle of melted semi-sweet chocolate and a sprinkle of sea salt, these little treats are the perfect balance of sweet, salty, and satisfying.
Whether you’re looking for a quick afternoon snack, a better-for-you dessert, or an easy treat to make with your kids, these no-bake cookies come together in minutes and taste like something far more indulgent. Simple, nourishing, and full of cozy flavor, just the way homemade treats should be!
Date Samoas Recipe (only 4ingredients + no-bake!)
These Date Samoas are everything you want in a homemade treat: they’re simple, nourishing, and just a little bit indulgent. Made with only a handful of real food ingredients, they come together quickly with no baking required, making them perfect for busy days or last-minute cravings.
They have that rich, caramel-like sweetness from the dates, balanced with toasty coconut and a hint of sea salt, all finished with a drizzle of chocolate for that classic Samoa-inspired flavor. They’re naturally sweetened, easy to customize, and just as suitable for an afternoon snack as they are for a cozy dessert shared with family.
Substitutions
- You can use sweetened or unsweetened coconut flakes for this recipe. The dates are plenty sweet, so you don’t really need the coconut to be sweet too. If you do want to sweeten your cookies a little more I recommend adding a splash of maple syrup since it is a cleaner sweetener than what they use to sweeten coconut flakes
- We used medjool dates for this recipe, but you can use any kind of date if you have a different preference.
- We prefer semi-sweet chocolate chips, but milk and dark chocolate work great too.
Instructions
Preheat the oven to 350°F and spread the coconut flakes onto a baking sheet. Toast the coconut for about 5-10 minutes, tossing every 2 minutes until golden brown.
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Make sure the dates are pitted and then add them to a blender or food processor with the toasted coconut flakes. Pulse the ingredients until well combined. The mixture should resemble a sticky dough.
Divide the mixture into balls about a tablespoon in size. Flatten each ball in your hands to create a thin disc. Place your discs on a baking sheet and cut a small hole in the center of each one. Chill the samoas in the freezer for 30 minutes.
Melt the chocolate chips in the microwave and then drizzle the melted chocolate over your samoas. Chill for another 30 minutes in the fridge or the freezer.
Some tips for making this recipe
- Make sure you remove the pits from your dates! We have made this recipe with dates we forgot to pit and they are not very enjoyable.
- The dates serve as their own binder for these cookies. When blended down they will be incredibly sticky and will bind the toasted coconut flakes together.
- I use a small piping tip to cut out the centers of my cookies. You can also use a skewer or chopsticks, or you can also just cut a circle with a knife, if you don’t mind them looking a little uneven. You can also just leave the centers in if you don’t mind them looking less like traditional samoas.
- Keep a close eye on you coconut flakes while they are toasting. They can go from toasted and golden brown to burnt pretty quick. That is also why it is important to stir them frequently while they are in the oven.
- We did not have any issues with our samoas sticking to the baking sheet; however, if it is something you are worried about you can line the pan with wax or parchment paper.
Be sure to check out the full recipe and ingredient list below
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How to store + serve leftovers
Store the samoas in an airtight container in the fridge for up to a week. Storing them in the fridge helps keep them from getting too soft and sticky. You can enjoy these cookies chilled straight from the fridge or let a few come to room temperature before enjoying.
Troubleshooting
- My mixture is too dry and won’t stick together. Your dates may be too firm. Try soaking them in warm water for 5–10 minutes, then drain well before using.
- The mixture is too sticky to shape. Lightly wet your hands or chill the mixture in the fridge for 10–15 minutes to make shaping easier.
- My chocolate isn’t setting. Place the cookies in the refrigerator to help the chocolate firm up more quickly, especially if your kitchen is warm.
- The coconut flavor is too mild. Be sure that you are lightly toasting the coconut flakes before mixing them in as this enhances their flavor and gives a more classic Samoa taste.
FAQ (frequently asked questions)
They can be stored at room temperature for a few hours, but for best texture and freshness, keep them in an airtight container in the refrigerator. This also helps the chocolate set nicely.
Stored in the fridge, they’ll stay fresh for up to 5–7 days. You can also freeze them for longer storage.
Medjool dates work best because they’re soft, sticky, and naturally caramel-like. If using another variety, you may need to soak them in warm water to soften.
It can be! Just use dairy-free chocolate chips.
Yes, but it will take a bit more effort. Finely chop the dates and mix thoroughly with the other ingredients until a sticky dough forms.
Did you make this recipe?
Let us know your thoughts on these Date Samoas by leaving a star rating below or sharing it on Pinterest!
Thank you! ~ Mary
No-Bake Date Samaos
Equipment
Ingredients
- 2 cups dates pitted
- 2 cups coconut flakes
- 1 cup semi-sweet chocolate chips
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 350°F and spread the coconut flakes onto a baking sheet. Toast the coconut for about 5-10 minutes, tossing every 2 minutes until golden brown.
- Make sure the dates are pitted and then add them to a blender or food processor with the toasted coconut flakes. Pulse the ingredients until well combined. The mixture should resemble a sticky dough.
- Divide the mixture into balls about a tablespoon in size. Flatten each ball in your hands to create a thin disc. Place the discs on a baking sheet and cut a small hole in the center of each one. Chill the samoas in the freezer for 30 minutes.
- Melt the chocolate chips in the microwave and then drizzle the melted chocolate over the samoas. Chill for another 30 minutes in the fridge or the freezer.
Notes
- Make sure you remove the pits from your dates! We have made this recipe with dates we forgot to pit and they are not very enjoyable.
- The dates serve as their own binder for these cookies. When blended down they will be incredibly sticky and will bind the toasted coconut flakes together.
- You can use sweetened or unsweetened coconut flakes for this recipe. The dates are plenty sweet, so you don’t really need the coconut to be sweet too. If you do want to sweeten your cookies a little more I recommend adding a splash of maple syrup since it is a cleaner sweetener than what they use to sweeten coconut flakes.
- If you’d like you can add a pinch of extra sea salt to the top of each cookie. It will pair great with the chocolate and help balance out the sweetness of the dates.
- I use a small piping tip to cut out the centers of my cookies, but you can also use a skewer or chopstick. You could also just cut a circle with a knife if you don’t mind them looking a little uneven. You can also just leave the centers in if you don’t mind them looking less like traditional samoas.
- Keep a close eye on you coconut flakes while they are toasting. They can go from toasted and golden brown to burnt pretty quick. That is also why it is important to stir them frequently while they are in the oven.
- You can store your samoas in an airtight container in the fridge for up to a week. Storing them in the fridge helps keep them from getting too soft and sticky.
- You can enjoy these cookies chilled straight from the fridge or let a few come to room temperature.
- We used medjool dates for this recipe, but you can use any kind of date if you have a different preference.
- We prefer semi-sweet chocolate chips, but milk and dark chocolate work great too.
- We did not have any issues with our samoas sticking to the baking sheet; however, if it is something you are worried about you can line the pan with wax or parchment paper.
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