Pro Tips and Variations
- Keep the coconut lightly golden, not dark brown, for the best flavor; stir constantly toward the end.
- Make sure your chocolate bowl and utensils are completely dry; water can cause melted chocolate to seize.
- For a more “classic Samoa” look, you can dip the bottoms of the crackers in chocolate before adding the caramel‑coconut, then drizzle more chocolate on top.
- A sprinkle of flaky sea salt on the chocolate drizzle adds a nice sweet‑salty finish.
Storage and Make-Ahead
- Once set, store cookies in an airtight container at room temperature if your kitchen is cool, or in the refrigerator if it’s warm. They typically keep well for about 5–7 days.
- To stack, place parchment or wax paper between layers to prevent sticking.
- These cookies are excellent for make‑ahead holiday platters or gifting; the caramel and chocolate layers hold up well.
FAQ
Can I use regular caramels instead of caramel bits?
Yes. Use the same weight of soft, unwrapped caramels and melt them with heavy cream as directed; they may take slightly longer to melt.
Should I use sweetened or unsweetened coconut?
Sweetened shredded coconut gives a more traditional Samoa‑style flavor and chew. Unsweetened can be used if you prefer less sweetness, but the texture will be a bit drier.
Can I use a different base instead of Ritz?
You can use fudge stripe cookies or another sturdy cookie, but Ritz crackers add a unique buttery‑salty contrast that works very well with the caramel and chocolate.
How do I keep the chocolate drizzle from smearing?
Let the chocolate cool slightly before drizzling and allow plenty of time to set at room temperature. If needed, briefly chill the tray once the surface is no longer warm.
Can these be frozen?
Yes. Freeze in a single layer until firm, then transfer to a container with parchment between layers. Thaw at room temperature; note that the crackers may soften slightly after freezing.
Conclusion and Call to Action
These caramel coconut Ritz cookies give you all the best Samoa cookie flavors—caramel, toasted coconut, chocolate—on a buttery, salty cracker base in an easy, no‑bake format. They’re quick to assemble, perfect for holidays and cookie exchanges, and always a hit with sweet‑and‑salty dessert fans.
When you share this recipe on your blog, encourage readers to rate it, share whether they dipped the bottoms in chocolate or just drizzled, and post photos of their cookie trays. Invite them to save or pin it so they always have a simple, crowd‑pleasing “Samoa‑style” treat ready for Christmas, bake sales, and year‑round cravings.