Samoas Cookie Caramel Coconut Bars

Picture this: buttery shortbread topped with gooey caramel, toasted coconut, and rich chocolate drizzle in every perfect bite. These Samoas Cookie Caramel Coconut Bars recreate the beloved Girl Scout cookie flavor in an irresistible homemade bar form that’s sure to satisfy your sweet tooth. The contrast between the crunchy base, chewy coconut-caramel layer, and smooth chocolate makes these bars completely addictive. You’ll learn how to create this iconic flavor combination from scratch with ingredients you can easily find, no cookie sales required!

Why You’ll Love This Recipe

These Samoas Cookie Caramel Coconut Bars are about to become your new favorite homemade treat for several compelling reasons. First, they transform the classic seasonal Girl Scout cookie into a year-round indulgence you can make whenever cravings strike. The sensory experience is unmatched—crunchy shortbread base gives way to a chewy coconut-caramel layer that sticks pleasantly to your teeth, while the semi-sweet chocolate adds a smooth, rich finish.

What’s particularly wonderful about these Caramel Coconut Cookie Bars is how they balance flavors and textures so perfectly. The slight saltiness in the caramel elevates the sweetness, while the toasted coconut adds a nutty depth that complements the chocolate beautifully. They’re impressive enough for special occasions but simple enough for weekend baking projects. Plus, they cut into neat squares that make them perfect for gift-giving, potlucks, or storing in the freezer for emergency dessert situations.

Ingredients

For the Shortbread Base:
• 1 cup (226g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 2 cups (240g) all-purpose flour
• ¼ teaspoon salt

For the Coconut Caramel Layer:
• 3 cups (270g) shredded sweetened coconut
• 14 oz (396g) soft caramels, unwrapped (or 1 can dulce de leche)
• 3 tablespoons heavy cream
• ¼ teaspoon salt

For the Chocolate Topping:
• 1½ cups (265g) semi-sweet chocolate chips
• 2 teaspoons coconut oil (or vegetable oil)

The key to these Samoas Cookie Caramel Coconut Bars is using quality ingredients. Toasting the coconut beforehand intensifies its flavor and provides that authentic Samoas cookie taste. For the caramel component, store-bought soft caramels work perfectly, though you can substitute with dulce de leche for a smoother texture. Semi-sweet chocolate provides the right balance, but dark chocolate can be used for a less sweet variation.

Pro Tips

Toast Your Coconut Perfectly: The most critical technique for authentic Samoas Cookie Caramel Coconut Bars is properly toasting the coconut. Spread it in a thin, even layer on a baking sheet and bake at 325°F (165°C), stirring every 3-4 minutes until golden brown (about 10-15 minutes total). Watch it carefully as coconut can burn quickly! Properly toasted coconut will have a nutty aroma and golden color that’s essential for the signature flavor.

Master the Caramel Consistency: When melting the caramels with cream, use low heat and stir constantly to prevent burning. The mixture should be smooth enough to fold in the coconut but thick enough to hold its shape. If it’s too stiff, add an extra teaspoon of cream. If it’s too runny, let it cool slightly before spreading. The perfect consistency ensures your coconut layer will set properly but remain chewy.

Perfect Chocolate Work: For the cleanest finish on your Coconut Caramel Bars, allow the caramel layer to cool completely before adding chocolate. When melting chocolate, use a double-boiler or microwave in 30-second intervals, stirring between each. Adding coconut oil helps achieve the perfect consistency for both drizzling and spreading. For professional-looking bars, reserve some chocolate for drizzling in the opposite direction after the main chocolate layer has set slightly.

Instructions

Step 1: Prepare the Shortbread Base
Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the flour and salt, mixing until just combined. The mixture will look crumbly but should hold together when pressed. Transfer the dough to your prepared pan and press it firmly into an even layer. Bake for 15-18 minutes until the edges are just turning golden. Cool completely while preparing other components.

Step 2: Toast the Coconut
Reduce oven temperature to 325°F (165°C). Spread coconut evenly on a large baking sheet and toast in the oven, stirring every 3-4 minutes until golden brown, approximately 10-15 minutes. Don’t walk away – coconut can burn quickly! Once perfectly toasted, remove from the oven and set aside.

Step 3: Prepare Caramel Layer
In a medium saucepan over low heat, combine unwrapped caramels, heavy cream, and salt. Stir constantly until completely melted and smooth, about 5-7 minutes. Remove from heat and fold in the toasted coconut until evenly coated. While still warm, pour this mixture over the cooled shortbread base and use an offset spatula to spread it evenly. Let this layer cool completely, about 1 hour at room temperature or 30 minutes in the refrigerator.

Step 4: Add Chocolate Finish
Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth. Pour about ¾ of the chocolate over the cooled caramel-coconut layer and spread into a thin, even layer. Transfer the remaining chocolate to a small ziplock bag, snip the corner, and drizzle in stripes across the bars. Allow chocolate to set completely before cutting.

Step 5: Cut and Serve
Once the chocolate has hardened (speed this up in the refrigerator if needed), use the parchment overhang to lift the entire slab from the pan. With a sharp knife, cut into squares or rectangles, wiping the knife clean between cuts for the cleanest edges. Your homemade Samoas Cookie Caramel Coconut Bars are ready to enjoy!

Variations

Chocolate Bottom Samoas Bars: For the ultimate chocolate lover’s version, add a layer of melted chocolate directly on top of the shortbread base before adding the coconut-caramel mixture. This creates a version even more similar to the classic Girl Scout cookie with chocolate on both sides. Let this bottom chocolate layer set in the refrigerator before proceeding with the caramel layer.

Vegan Coconut Caramel Bars: Create a plant-based version by substituting vegan butter in the shortbread, and using coconut cream-based caramel (made from coconut cream, brown sugar, and vanilla). Ensure your chocolate is dairy-free, and you’ll have delicious vegan Samoas Cookie Bars that everyone can enjoy. The coconut flavor becomes even more pronounced in this variation.

Salted Caramel Upgrade: For an elevated twist, add flaky sea salt to the top of your bars after drizzling with chocolate. The salt enhances both the caramel and chocolate flavors while adding a sophisticated touch to these nostalgic treats. You can also incorporate a teaspoon of espresso powder into the caramel mixture for a more complex flavor profile.

Storage and Serving

These Samoas Cookie Caramel Coconut Bars can be stored in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks, placing parchment paper between layers to prevent sticking. They also freeze beautifully for up to 3 months – simply wrap individual bars in plastic wrap and store in a freezer bag. Thaw at room temperature for about 30 minutes before serving.

For an elevated dessert presentation, warm individual bars slightly and serve with a scoop of vanilla ice cream and an extra drizzle of warm caramel sauce. These bars also pair wonderfully with coffee or tea as an afternoon treat. For a festive touch, serve them on a platter with fresh berries and mint leaves for color contrast, or package them in decorative boxes lined with parchment paper for homemade gifts that will impress anyone who receives them.

FAQs

Can I use homemade caramel instead of store-bought caramels?
Yes! You can make homemade caramel by cooking 1 cup sugar, ¼ cup water, ½ cup heavy cream, and 4 tablespoons butter until it reaches 240°F. This will yield a richer flavor but requires careful temperature monitoring.

Why did my caramel layer turn out too hard?
This typically happens if the caramel was overcooked or if too little cream was added. Next time, add an extra tablespoon of cream or reduce the cooking time slightly. Remember that the caramel will firm up as it cools.

Can I use unsweetened coconut instead?
Yes, but you’ll need to adjust the sweetness. Add 2-3 tablespoons of granulated sugar to the caramel mixture if using unsweetened coconut. The texture will be slightly different but still delicious.

How do I get clean cuts on my bars?
For perfectly clean cuts, refrigerate the bars until the chocolate is completely set, then use a sharp knife dipped in hot water and wiped dry between each cut. This prevents the chocolate from cracking and gives you bakery-worthy presentation.

Can I double this recipe?
Absolutely! Double all ingredients and use a larger baking sheet (approximately 18×13 inches). The baking time for the shortbread base may need to increase by 3-5 minutes, but otherwise, the process remains the same.

Conclusion

These Samoas Cookie Caramel Coconut Bars are comfort food at its finest — a nostalgic treat transformed into an even more satisfying homemade delight that captures the perfect balance of textures and flavors. The buttery shortbread, chewy coconut-caramel middle, and rich chocolate topping create an irresistible combination that’s greater than the sum of its parts. It’s the kind of dessert that brings people together, whether served at family gatherings, holiday celebrations, or simply as a special weekend baking project that creates memories along with incredible flavors. One bite, and you’ll never wait for cookie season again!

Print