Girl Scout cookie season is almost here — or maybe a neighbor already stopped by your door. If you’re protective of your cookie stash, this recipe still works great with a store-bought copycat: Keebler’s Coconut Dreams mimic the classic Samoa cookie and are perfect for this salad.
This Samoa Apple Salad is a fantastic, crowd-pleasing side or dessert. Coconut lovers will especially enjoy the combination of coconut pudding, whipped topping, crisp apples and crunchy Samoa-style cookies. It’s similar in concept to a Snickers apple salad but swaps the peanut and chocolate focus for coconut and caramel notes. I served it without caramel at first, then my husband suggested drizzling caramel over the top — it adds a wonderful finishing touch. I’ve included caramel as an optional addition in the recipe below. Whether you add it or not, this dish is ideal for potlucks, barbecues and family gatherings.
Samoa Apple Salad
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Ingredients
- 3.4 oz (96 g) small box instant coconut pudding mix, or vanilla if you prefer, though coconut adds the best flavor
- 1 ¼ cups (296 ml) COLD 2% milk
- 4 oz (113 g) light Cool Whip, about half of an 8 oz tub (or ~1 ½ cups of fresh sweetened whipped cream)
- 3 to 4 medium apples, diced (Pink Lady or another crisp variety works well; use 3 apples if you prefer more pudding to filling)
- 8.5 oz (241 g) Keebler Coconut Dreams or Girl Scout Samoas, about 18 cookies, broken into pieces
Instructions
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In a large bowl, whisk the instant coconut pudding mix with COLD milk until smooth. Let it rest about 5 minutes to thicken, then fold in the Cool Whip until uniform.
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Core and dice the apples, then gently fold them into the pudding mixture so the fruit is evenly coated.
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Break the cookies into eighths or small chunks and fold them into the salad. Serve right away if you want the cookies to stay crunchy, or refrigerate for a few hours if you prefer softer cookie bits.
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Optional: Just before serving, drizzle caramel sauce over the top for extra sweetness and a lovely finish.
Notes
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