Go Back
–+ servings
four stacked samoa cookie bars on an overturned baking sheet.

Samoa Cookie Bars Recipe

Course: Bars, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 9 bars
Calories: 589kcal
Author: Becky Hardin
These easy Samoa cookie bars pack all the flavor of the classic Girl Scout cookie into a simple, 7-ingredient dessert bar. With a crunchy shortbread base and a caramel coconut topping, they are the ultimate year-round treat for coconut lovers!
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • 9x9-inch Baking Pan

Ingredients

For the Cookie Layer:

  • 1¼ cups all-purpose flour
  • ⅓ cup brown sugar
  • ½ cup unsalted butter melted (1 stick)
  • 1 teaspoon pure vanilla extract

For the Coconut Layer:

  • 11 ounces soft caramels (1 bag)*
  • 2 tablespoons water **
  • 2½ cups toasted unsweetened shredded coconut divided***
  • 1 cup chocolate chips ****
  • Flake sea salt optional, for topping

Instructions

For the Cookie Layer:

  • Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper. Set aside.
    portioned ingredients for samoa cookie bars.
  • In a large bowl, whisk the flour and brown sugar together. Add the melted butter and vanilla extract and mix to combine. Mix just until a crumbly dough forms.
    1¼ cups all-purpose flour, ⅓ cup brown sugar, ½ cup unsalted butter, 1 teaspoon pure vanilla extract
    brown sugar shortbread cookie dough in a stainless mixing bowl.
  • Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes, or until the crust is golden brown.
    brown sugar shortbread crust pressed into a lined square baking pan.
  • Set aside to cool completely before continuing.
    baked brown sugar shortbread crust in a lined square baking pan.

For the Coconut Layer:

  • In a small saucepan, combine the caramels and water. Cook over medium heat, stirring often, until the caramels are fully melted.
    11 ounces soft caramels, 2 tablespoons water
  • Add 2 cups of the toasted coconut to the melted caramel and stir to combine.
    2 cups toasted unsweetened shredded coconut
    cooking soft caramels and shredded coconut in a saucepan.
  • Pour the mixture over the cooled crust.
    caramel and coconut mixture pressed into a square baking pan.
  • Top with the remaining ½ cup of coconut, and allow the mixture to sit at room temperature until the caramel layer has set.
    0.5 cups toasted unsweetened shredded coconut
    samoa cookie bars in a lined square baking pan.
  • Once the caramel has set, slice the samoas into bars.
  • Melt the chocolate chips (either in the microwave or a double boiler) and drizzle it over the bars.
    1 cup chocolate chips
    8 samoa cookie bars drizzled with chocolate on a lined baking sheet.
  • If desired, dip the bottoms of the bars into the chocolate as well.
  • Top with flake sea salt, if desired, then transfer the bars to the fridge and allow the chocolate to set before serving.
    Flake sea salt

Notes

*I used Kraft Caramel Bits, which are unwrapped and formulated to melt quickly and smoothly. Avoid hard, toffee-like caramels; they won't melt properly.
**Swap for heavy cream or evaporated milk for a creamier caramel. 
***Use finely shredded coconut; flakes are too big. If using sweetened coconut, I recommend using a darker chocolate (60% or higher) for the drizzle and adding an extra pinch of sea salt to the caramel to balance the extra sugar.
****You can use any chocolate you like, including milk, dark, or semisweet chocolate.
Crust Tips:
  • Before putting the crust in the oven, use a fork to poke holes across the surface. This lets steam escape so your base stays perfectly flat and dense, just like the real cookie.
  • Let the cookie crust fully cool before adding the coconut layer; otherwise, it could become soggy.
Caramel Tips:
  • Easily toast coconut by spreading it out on a baking sheet in a 325°F oven, stirring every 2-3 minutes. Watch carefully to ensure it doesn't burn!
  • Only cook the caramels until melted; take care not to let them boil or burn. The temperature should read 140°F. 
  • Optionally add a pinch of salt to the caramel while melting it to balance out the sweetness.
  • Baking on a rainy day? If your kitchen is humid, the caramel may take longer to set. Pop the pan in the fridge for 20 minutes before slicing to help it along.
Serving Tips:
  • Let the bars cool completely and firm up in the refrigerator before cutting for easier cuts.
  • Lightly grease your knife before slicing. If the caramel is very firm, run your knife under hot water and wipe it dry between every single cut. 
  • If you dip the bottoms, place the bars on a fresh sheet of parchment paper to set and prevent sticking.
Dietary Adjustments:
  • Gluten-Free: Swap the AP flour for a 1:1 GF Baking Flour.
  • Vegan: Use vegan butter sticks and dairy-free caramels and chocolate chips.
Make-Ahead: You can bake the cookie base up to 1 day in advance of when you plan to make the coconut layer. Store the cookie base in an airtight container at room temperature.
Storage: Store Samoa bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

Serving: 1bar | Calories: 589kcal | Carbohydrates: 67g | Protein: 5g | Fat: 36g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 99mg | Potassium: 305mg | Fiber: 5g | Sugar: 44g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg