Ingredients
- 1 sleeve Ritz crackers (about 24 crackers)
- 1 (11 oz) package caramel bits (or soft caramel candies)
- 3 tablespoons heavy cream
- 2 cups shredded coconut, toasted*
- 2 squares chocolate candiquik (melting chocolate) or 1/2 cup semi‑sweet chocolate chips
*To toast the coconut: place it in a large pan over low heat and cook, stirring frequently, for 3–5 minutes until lightly browned.
Ingredients and Why They Matter
Ritz crackers add buttery, salty crunch and act as an easy “shortbread” base without mixing dough. Caramel bits (or unwrapped soft caramels) melt smoothly with a bit of heavy cream, creating a thick, spoonable caramel that sets chewy on the crackers.
Toasted shredded coconut brings nutty, toasty flavor and the signature Samoa‑style chew; toasting deepens flavor and keeps it from tasting flat. Chocolate candiquik or semi‑sweet chocolate chips provide the finishing drizzle; using a melting chocolate or chips ensures a smooth, glossy stripe that sets firm at room temperature.
Step-by-Step Instructions
1. Toast the Coconut
- Add the shredded coconut to a large, dry skillet.
- Cook over low heat for 3–5 minutes, stirring often, until lightly golden and fragrant. Watch carefully—coconut can burn quickly.
- Remove from heat and let cool slightly.
2. Prep the Cracker Base
- Line a baking sheet with parchment paper.
- Arrange the Ritz crackers in a single layer, spacing them about 2 inches apart to allow room for toppings and drizzles.
3. Make the Caramel Coconut Mixture
- In a large microwave‑safe bowl, combine the caramel bits and heavy cream.
- Microwave in 30‑second increments, stirring after each, until the caramel is fully melted and smooth. This usually takes 1–2 minutes total depending on your microwave.
- Immediately fold in the toasted coconut until fully incorporated; the mixture should be thick and scoopable.
4. Top the Crackers
- Using a spoon or small scoop, drop mounds of the caramel‑coconut mixture onto each Ritz cracker.
- Gently spread it to cover the surface of each cracker in an even layer, without letting too much spill over the edges.
5. Melt and Cool the Chocolate
- In a completely dry microwave‑safe bowl, add the chocolate candiquik or chocolate chips.
- Microwave in 30‑second bursts, stirring between each, until melted and smooth.
- Let the melted chocolate cool for 5–10 minutes so it thickens slightly and isn’t piping hot when drizzled (this helps it set neatly).
6. Drizzle with Chocolate
- For neat drizzles, transfer the slightly cooled melted chocolate to a small resealable plastic bag and snip off a tiny corner. Alternatively, use a spoon.
- Drizzle the chocolate over the top of each caramel coconut‑topped cracker in thin lines or zigzags.
- Leave the cookies on the parchment at room temperature until the chocolate is fully set and the caramel layer feels firm to the touch.