Samoas Chocolate Caramel Coconut Yogurt Dessert Cups

If you love the iconic combination of chocolate, caramel, and toasted coconut, these Samoas Chocolate Caramel Coconut Yogurt Dessert Cups are about to become your new favorite no-bake treat. Inspired by the classic Girl Scouts Samoas cookie flavor profile, this layered dessert transforms those nostalgic flavors into a creamy, spoonable, elevated dessert that feels indulgent yet surprisingly simple to make.

In honor of Girl Scout cookie season, I wanted to create a simple, yet decadent dessert inspired by one of the most popular Girl Scout cookie flavors! These Samoas-inspired dessert cups are perfect for entertaining, meal prep desserts, or when you want something impressive without turning on the oven.

What Are Samoas?

Samoas cookies originated as one of the classic varieties of cookies sold during the annual Girl Scout Cookie program in the United States, which began in the early 20th century as a fundraising effort. The cookie itself was later developed by licensed commercial bakeries that produce the official cookie lineup, combining a crisp shortbread-style base with caramel, toasted coconut, and chocolate to create its signature layered flavor. Depending on which bakery supplies a region, these cookies are also known as Caramel deLites—a different name for essentially the same treat, though slight recipe and appearance variations may exist.

Why You’ll Love This Recipe

• No baking required.
• Rich & decadent.
• Naturally gluten-free.
• Elegant layered presentation.
• Sweet, creamy, chewy, crunchy and chocolatey in every bite.

Ingredients

Dairy-Free Yogurt. Acts as the creamy layer. Use Greek yogurt or thick dairy-free yogurt for best texture. I used this one.

Maple Syrup. Naturally sweetens the filling while adding subtle caramel undertones.

Vanilla Extract. Enhances dessert flavor and rounds out the vanilla notes of the yogurt. You may omit this ingredient if you use vanilla flavored yogurt.

Pinch of Salt. Balances sweetness and enhances caramel and chocolate flavors.

Gluten-Free Cookies. Mini cookies mimic the shortbread cookie component of traditional Samoa cookies while adding texture and structure. I used mini gluten-free vanilla cookies.

Caramel Sauce. Delivers that classic caramel-coconut combination central to Samoa flavor. You can make your own but I used this store-bought one.

Chocolate chips. Adds richness and contrast, completing the signature flavor trio. I used these chocolate chips to slightly cut back on the refined sugar.

Unsweetened plant milk. Warm the milk and pour it over the chocolate chips to create a simple chocolate ganache. I used unsweetened oat milk.

Toasted Shredded Coconut. Provides the signature Samoa flavor and crispy texture. You’ll want to buy unsweetened shredded coconut. If you can find it already toasted, great! Just make sure it’s unsweetened if you’re being mindful of sugar content.

Products Used In This Recipe

💡 If the caramel sauce is out of stock, I’ve also made these with the vegan butterscotch and it also works great!

How To Make Samoas Yogurt Dessert Cups

Step 1. Toast the shredded coconut in a dry skillet over medium-high heat, stirring frequently, until golden and crispy.

Step 2. Whisk together yogurt, maple syrup, vanilla, and salt until smooth and glossy. Chill for at least 10 minutes to thicken slightly.

Step 3. Make the chocolate ganache. Add the chocolate chips to a bowl. Warm the milk in the microwave for 30 seconds, and then pour over the chocolate chips. Allow the milk to melt the chips for about a minute and then whisk to combine. The chocolate will set up as it cools. You want it pourable but not too liquidy.

Step 4. Warm the caramel sauce about 30 seconds in the microwave so that it is also pourable.

Step 5. Layer the ingredients. In glasses, start with a small amount of yogurt on the bottom of each glass. Then add 2-3 mini cookies. Spoon more yogurt over the cookies to cover them completely.

Step 6. Next, pour a layer of caramel sauce over the yogurt.

Step 7. Add 2-3 more cookies on top of the caramel.

Step 8. Pour the chocolate ganache over the cookies to cover them completely.

Step 9. Lastly, sprinkle a generous amount of toasted coconut on top of the chocolate ganache. Repeat the layering process for all cups and then place them in the fridge to set up, preferably overnight.

Storage

Store covered in the refrigerator up to 3 days.
For a firmer texture, freeze 20–30 minutes before serving.

Tips for Perfect Texture

• Use thick yogurt. If yours is thin, strain it 30–60 minutes first.
• Add 1-2 teaspoons melted coconut oil to the yogurt to thicken the yogurt if yours it too thin.
• Chill long enough so layers firm and hold shape.

Recipe Variations

• Use granola or graham crackers instead of cookies.
• Use date caramel instead of caramel sauce.
• Use chocolate tahini, or another chocolate nut/seed butter instead of chocolate ganache.

Frequently Asked Questions

Can I enjoy these yogurt cups for breakfast?
These Samoas Chocolate Caramel Coconut Yogurt Dessert Cups are mainly intended for dessert. They are very rich.

Can I make these ahead of time?
I would actually suggest making these the day before you’re planning on serving.

What if I don’t can’t find dairy-free caramel sauce?
You can quickly make one! Try my Vegan Caramel Sauce.

How do I toast coconut?

Toast shredded coconut in a dry skillet over medium-low heat, stirring very frequently until golden and fragrant.

Another Girl Scouts Inspired Cookie To Try

If you make these delicious Samoas Chocolate Caramel Coconut Yogurt Dessert Cups, don’t forget to leave a comment below as well as giving this recipe a five star rating ⭐️⭐️⭐️⭐️⭐️ ! Tag me on Instagram, Facebook, or Pinterest if you make them- I’d love to see yours! 🧡🤎

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