As the oven hums softly, a sweet aroma begins to fill the kitchen, taking me back to those unforgettable days of Girl Scout cookie season. One bite of these Samoas Cookie Caramel Coconut Bars will whisk you away to nostalgia, offering a delightful twist on the classic that combines buttery shortbread, rich caramel, and irresistible coconut. Not only are these bars a crowd-pleaser, but they’re also perfect for satisfying that sweet tooth without the hassle of intricate baking. And let’s be honest—who can resist a recipe that delivers both comfort and joy while being surprisingly easy to make? So, are you ready to embrace the magic of homemade decadence?
Why are these bars a must-try?
Decadent Layers: Each bite features a buttery shortbread crust, topped with a luscious layer of caramel and sweet, toasted coconut.
Nostalgic Flavor: If you love Girl Scout cookies, you're in for a treat; these bars bring back that beloved Samoas taste in an easy-to-make form!
Effortless Preparation: With a straightforward recipe, you don’t need to be a pro to impress. Quick to whip up, they can be ready in under three hours, including cooling time.
Crowd Favorite: Perfect for gatherings, parties, or a cozy night in—everyone will be asking for the recipe once they take a bite.
Versatile Treat: Enjoy them as a sweet snack, a delightful dessert, or even a gift for a friend! These bars add a touch of homemade warmth to any occasion.
Samoas Cookie Caramel Coconut Bars Ingredients
Get ready to gather some delightful ingredients!
For the Shortbread Crust
- All-purpose flour – Essential for a sturdy base that holds everything together.
- Unsalted butter – Cold and cubed for that perfect flaky texture in the crust.
- Granulated sugar – Adds just the right amount of sweetness to the shortbread.
- Salt – A pinch helps to balance the flavors beautifully.
- Ice water – Keeps the dough cool while bringing it together.
For the Caramel Coconut Topping
- Unsalted butter – Brings richness and creaminess to the caramel layer.
- Light brown sugar – Offers a deep, caramel-like flavor that makes this topping irresistible.
- Heavy cream – Ensures a smooth, luscious consistency in your caramel.
- Corn syrup – Helps to achieve that perfect chewiness in the caramel.
- Vanilla extract – A splash of warmth that enhances the overall flavor.
- Salt – Elevates the sweet flavors, making them pop.
- Sweetened shredded coconut – Provides that iconic flavor and chewy texture reminiscent of classic Samoas cookies.
For the Chocolate Drizzle
- Semi-sweet chocolate chips – Melt to create a rich layer of chocolate that complements the bars perfectly.
- Coconut oil (or vegetable oil) – Adds a glossy finish to the chocolate, making it irresistibly smooth.
Whether you're indulging alone or sharing with family and friends, these Samoas Cookie Caramel Coconut Bars will surely bring joy to any occasion!
Step‑by‑Step Instructions for Samoas Cookie Caramel Coconut Bars
Step 1: Prepare the Shortbread Dough
In a large bowl, whisk together 1 ½ cups of all-purpose flour, ⅓ cup of granulated sugar, and ¼ teaspoon of salt. Cut in ½ cup of cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs, about 5 minutes.
Step 2: Form the Dough
Gradually add 2 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Once combined, gently press the dough into a disc shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes to let it chill and firm up.
Step 3: Preheat and Prepare the Baking Pan
While the dough chills, preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal later. This ensures that your Samoas Cookie Caramel Coconut Bars will bake evenly and be easy to cut once cooled.
Step 4: Roll Out the Dough
On a lightly floured surface, roll out your chilled dough to fit the prepared pan. Aim for a thickness of about ¼ inch to create a sturdy base for the bars. Carefully transfer the rolled dough to the pan and press it evenly into the bottom using your fingers or a spatula.
Step 5: Bake the Crust
Prick the crust all over with a fork to prevent bubbling. Place the pan in the preheated oven and bake for 18-20 minutes, or until the crust is lightly golden brown. Once done, remove it from the oven and let it cool completely in the pan to ensure your bars set properly.
Step 6: Make the Caramel Coconut Topping
In a large, heavy-bottomed saucepan, combine 1 cup of unsalted butter, 1 cup of packed light brown sugar, ½ cup of heavy cream, and ¼ cup of corn syrup. Cook over medium heat, stirring constantly, until the butter has melted and the sugar is fully dissolved—this should take about 5 minutes.
Step 7: Thicken the Caramel
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally until the caramel thickens slightly, reaching around 235°F (113°C) on a candy thermometer. The mixture should be glossy and have a thicker consistency.
Step 8: Combine with Coconut
Remove the caramel from heat and stir in 1 teaspoon of vanilla extract and ½ teaspoon of salt to enhance the flavors. Immediately add in 7 cups of sweetened shredded coconut, mixing thoroughly until the coconut is fully coated in the luscious caramel.
Step 9: Assemble the Bars
Spread the caramel coconut mixture evenly over the cooled shortbread crust, using a spatula to smooth it out. Make sure to cover the entire surface for delicious, even bites. Place the baking pan back in the oven and bake for an additional 20-25 minutes, or until the topping is golden brown and bubbly.
Step 10: Let the Bars Cool
Once baked, remove the pan from the oven and let the bars cool completely in the pan. This cooling period should last at least 2-3 hours, or you can leave it overnight to ensure the bars hold their shape when cut.
Step 11: Melt the Chocolate
In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips with 1 tablespoon of coconut oil. Microwave the mixture in 30-second intervals, stirring after each interval until the chocolate is completely melted and smooth, achieving that perfect drizzle consistency.
Step 12: Drizzle and Set
Once the bars have cooled and set, drizzle the melted chocolate over the top of the coconut layer using a spoon or a piping bag for a controlled drizzle. Allow the chocolate to set completely before slicing, which can take about 30 minutes at room temperature or 15-20 minutes in the refrigerator.
Step 13: Cut and Store
Now your Samoas Cookie Caramel Coconut Bars are ready! Cut them into squares or rectangles to serve. Store the bars in an airtight container at room temperature for up to 3 days, or keep them in the refrigerator for a week to maintain their delightful texture.
Make Ahead Options
These Samoas Cookie Caramel Coconut Bars are perfect for meal prep and can save you precious time during busy weeknights! You can prepare the shortbread crust and refrigerate it up to 24 hours in advance; just ensure it’s tightly wrapped in plastic to maintain its freshness. Additionally, the caramel coconut topping can be made ahead and stored in an airtight container in the refrigerator for up to 3 days—this helps the flavors meld beautifully. When you're ready to bake, simply spread the prepared topping over the chilled crust and follow the final baking instructions. This way, you’ll enjoy the same delicious, homemade taste with minimal effort, making your life a little sweeter!
How to Store and Freeze Samoas Cookie Caramel Coconut Bars
Room Temperature: Store cut bars in an airtight container at room temperature for up to 3 days. This is perfect for keeping that delightful texture fresh.
Fridge: For extended freshness, keep them in the refrigerator for up to a week. The cold will enhance the chocolate drizzle and maintain the bars' chewy consistency.
Freezer: Wrap bars tightly in plastic wrap and then in aluminum foil or place in a freezer-safe container. They can be frozen for up to 3 months, preserving the delicious flavors.
Reheating: If enjoyed warm, allow bars to thaw in the fridge overnight and then microwave for about 10-15 seconds to soften slightly before indulging.
What to Serve with Samoas Cookie Caramel Coconut Bars
Pair these delightful bars with complementary flavors that elevate your dessert experience and create a memorable spread.
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Rich Coffee: The deep flavors of a bold coffee enhance the sweetness of the bars, creating a balanced indulgence as you sip and savor.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully alongside these bars, offering a luscious contrast to their chewy texture.
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Fresh Berries: Juicy raspberries or strawberries add a pop of tartness that cuts through the sweetness, making each bite refreshing and vibrant.
For something truly special, consider making a simple berry compote. Just heat your berries with a touch of sugar until they burst, creating a lovely sauce to drizzle over the bars.
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Nutty Hot Chocolate: A warm cup of hazelnut or almond hot chocolate brings cozy flavors that pair perfectly with these rich coconut bars.
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Coconut Smoothie: A refreshing coconut smoothie with banana and milk echoes the tropical notes of the bars while adding a creamy texture to your meal.
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Mango Sorbet: This light dessert brings a tropical flair that complements the coconut well, creating a delightful fusion of fruity sweetness.
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Sparkling Water: A glass of sparkling water garnished with a lime wedge cleanses the palate between bites and adds a hint of elegance to your treat.
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Chocolate Covered Strawberries: For an extra touch of decadence, serve these alongside your Samoas bars, enhancing the chocolate experience in a delightful way.
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Sliced Apples with Caramel Dip: The crunch of fresh apples paired with a sweet, creamy caramel dip offers a fun contrast to the soft, chewy bars.
Samoas Cookie Caramel Coconut Bars Variations
Feel free to mix and match your ingredients to make these bars your own creation!
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Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free blend for a delicious alternative that everyone can enjoy.
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Vegan: Use vegan butter and coconut cream in place of heavy cream for a plant-based version that doesn’t skimp on flavor.
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Nutty Twist: Add 1 cup of chopped pecans or walnuts to the caramel mixture for an extra crunch and nutty flavor that complements the coconut beautifully.
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Caramel Swirl: Instead of spreading the caramel mixture evenly, swirl in some extra caramel sauce for an indulgent twist that adds visual appeal and extra sweetness.
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Extra Chocolate: For chocolate lovers, mix in chocolate chips into the coconut caramel layer before baking. Oh, the melt-in-your-mouth magic!
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Spicy Kick: Want some heat? Add ¼ teaspoon of cayenne pepper to the chocolate drizzle for a surprising spicy finish that intrigues the palate.
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Dairy-Free Chocolate: Use dairy-free chocolate chips combined with coconut oil to ensure that everyone can enjoy the delectable chocolate drizzle.
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Fruity Flavor: Mix in 1 cup of dried cherries or cranberries into the caramel coconut layer for a delightful burst of tartness that balances the sweetness beautifully.
With these variations, you’ll not only customize your bars but also create something unique that everyone will love!
Expert Tips for Samoas Cookie Caramel Coconut Bars
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Keep It Cold: Ensure your butter is cold and cubed for the shortbread to achieve that perfect flaky texture. Warm butter can lead to dense bars.
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Avoid Overmixing: When combining the shortbread dough, mix just until it comes together. Overmixing can result in tough crusts instead of tender ones.
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Watch the Caramel: Stir constantly while cooking the caramel mixture to prevent burning. Remove from heat when slightly thickened for the best texture in your Samoas Cookie Caramel Coconut Bars.
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Cool Completely: Allow the bars to cool in the pan for at least 2-3 hours before cutting. This helps them set properly and maintain their shape when served.
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Drizzle Control: Use a piping bag or a spoon to drizzle the chocolate for a more decorative finish, making each bar look as delicious as it tastes!
Samoas Cookie Caramel Coconut Bars Recipe FAQs
How do I choose the right ingredients for this recipe?
Absolutely! For the best results, select fresh, quality ingredients. Look for unsalted butter that’s cold and cubed, as it’s crucial for that flaky shortbread texture. When selecting coconut, go for sweetened shredded coconut that’s soft and springy, without any dark spots or an unpleasant smell.
How should I store these bars after baking?
Very good question! You can store the cut Samoas Cookie Caramel Coconut Bars in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them, and they’ll stay delicious for up to a week.
Can I freeze these bars?
Yes, you can! To freeze, wrap the bars tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. They will maintain their flavor and texture for up to 3 months. When ready to enjoy, thaw them in the fridge overnight, and if you like, microwave them for 10-15 seconds to warm slightly.
What should I do if my shortbread crust is too crumbly?
If your shortbread crust is too crumbly, don't worry! This often happens due to insufficient moisture. Simply add a teaspoon of cold water at a time while mixing until the dough comes together. Make sure not to overwork the dough as that can lead to a dense texture.
Are there any dietary considerations I should be aware of?
Definitely! If you're making these bars for someone with allergies, be mindful of gluten in the flour and dairy in the butter and cream. For a gluten-free version, you can replace the all-purpose flour with a gluten-free flour blend. Always check ingredient labels for nuts or other allergens, especially if gifting these delightful bars to friends!
Can I adjust the sweetness of the caramel?
Absolutely, you can! If you prefer a less sweet caramel, reduce the amount of light brown sugar slightly or increase the salt to balance the sweetness. Experimenting with flavors is part of the fun in baking, so don’t hesitate to make it your own!
Samoas Cookie Caramel Coconut Bars
Ingredients
Equipment
Method
- Prepare the Shortbread Dough: In a large bowl, whisk together flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
- Form the Dough: Gradually add ice water, mixing until the dough comes together. Press into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Preheat and Prepare the Baking Pan: Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
- Roll Out the Dough: Roll chilled dough to fit the prepared pan, about ¼ inch thick.
- Bake the Crust: Prick crust with a fork and bake for 18-20 minutes until lightly golden. Cool in pan.
- Make the Caramel Coconut Topping: In a saucepan, combine butter, brown sugar, cream, and corn syrup. Cook until melted and sugar dissolves.
- Thicken the Caramel: Bring to a boil then simmer until thickened, about 5-7 minutes.
- Combine with Coconut: Stir in vanilla and salt, then add shredded coconut, mixing thoroughly.
- Assemble the Bars: Spread the caramel coconut mixture over the cooled crust and bake for an additional 20-25 minutes.
- Let the Bars Cool: Cool completely in the pan for at least 2-3 hours.
- Melt the Chocolate: Combine chocolate chips and coconut oil, microwave until smooth.
- Drizzle and Set: Once cooled, drizzle chocolate over the bars and let set fully.
- Cut and Store: Cut into squares and store in an airtight container.
