Samoas Cookie Caramel Coconut Bars: 5 Irresistible Layers

Samoas Cookie Caramel Coconut Bars—just saying those words brings back memories of Girl Scout cookie season, doesn’t it? But what if I told you that craving doesn’t have to wait for that brief annual window? As someone who’s spent years perfecting dessert recipes in both professional kitchens and my own home, I’ve discovered the secret to recreating that beloved combination of buttery shortbread, gooey caramel, toasted coconut, and rich chocolate—all in one heavenly bar.

Hi, I’m Emeli from FoodFansy, and like many of you, I used to stockpile boxes of Samoas whenever the Girl Scouts came knocking. But after one too many disappointing moments of opening an empty cabinet where those iconic cookies should have been, I decided to take matters into my own hands. This recipe captures every layer of that nostalgic flavor while being surprisingly simple to make at home.

Today, we’ll dive into everything you need to know: why this particular combination works so beautifully, ingredient selection tips, foolproof step-by-step instructions, and my favorite variations that’ll have you making these bars year-round.

Why This Samoas Cookie Caramel Coconut Bars Recipe Works

The magic of these Samoas Cookie Caramel Coconut Bars lies in the perfect balance of textures and flavors that mirror the beloved Girl Scout cookie. Here’s why this recipe consistently delivers:

• Uses a sturdy shortbread base that won’t crumble under the weight of generous toppings while maintaining that signature buttery cookie flavor
• Combines store-bought caramel with coconut in minutes for maximum convenience without sacrificing that authentic gooey-chewy texture
• Perfect for batch cooking and gifting—makes 24 generous bars that stay fresh for days and freeze beautifully for up to 3 months

Choosing the Right Ingredients for Samoas Cookie Caramel Coconut Bars

Success with these bars starts with selecting quality ingredients that work in harmony.

Best Chocolate for This Recipe

The chocolate component makes or breaks these bars. I recommend using semisweet chocolate chips for the perfect balance of sweetness and rich cocoa flavor. The 18-ounce package gives you enough for both the middle layer and the decorative drizzle on top.

Coconut Selection Tips

Sweetened flaked coconut is non-negotiable here—the sweetness complements the caramel perfectly, and the flake size provides ideal texture. Avoid shredded coconut, which can become too fine, or unsweetened varieties that throw off the flavor balance.

Caramel Sauce Quality

Look for a thick, high-quality jarred caramel sauce. I prefer brands like Ghirardelli or Hershey’s that hold their consistency when mixed with coconut and won’t make the bars too soggy.

Ingredients & Prep for Samoas Cookie Caramel Coconut Bars

Essential Base Ingredients

The foundation of these bars requires simple pantry staples that create a tender, cookie-like crust. The combination of all-purpose flour with cornstarch creates the perfect texture—tender enough to bite through easily but sturdy enough to support the layers above.

Caramel-Coconut Mixture Prep

The key to perfect distribution is mixing the caramel and coconut while the crust bakes. This timing ensures the mixture stays workable and spreads evenly over the melted chocolate layer.

Chocolate Preparation Strategy

Using chocolate chips in two phases—melted for the middle layer and drizzled on top—creates both structural integrity and visual appeal that mimics the original Samoas design.

Step-by-Step Cooking Instructions for Samoas Cookie Caramel Coconut Bars

Pre-Cooking Prep for Samoas Cookie Caramel Coconut Bars

Start by preheating your oven to 350°F and lining your 13×9-inch pan with foil, leaving overhang for easy removal. This preparation step is crucial—the foil prevents sticking and allows you to lift the entire batch out for clean cutting.

Crust Construction for Samoas Cookie Caramel Coconut Bars

Combine your dry ingredients in a separate bowl before creaming the butter and sugars. The mixture will seem crumbly—this is exactly what you want. Press firmly into your prepared pan, ensuring even thickness for consistent baking.

Layering Technique for Samoas Cookie Caramel Coconut Bars

The timing here is everything. Sprinkle chocolate chips over the hot crust immediately after removing from the oven—the residual heat melts them perfectly. Wait exactly 5 minutes, then spread the melted chocolate before adding your caramel-coconut mixture.

Final Baking for Samoas Cookie Caramel Coconut Bars

The second 10-minute bake sets the coconut mixture without over-browning. Watch carefully during the last few minutes—you want the coconut lightly golden, not dark brown.

Pro Tips for Perfect Samoas Cookie Caramel Coconut Bars

Avoiding Common Mistakes with Samoas Cookie Caramel Coconut Bars

The biggest mistake I see is rushing the cooling process. Refrigerate for at least one full hour before cutting—this ensures clean slices and prevents the layers from sliding apart. Trust me, patience pays off here.

Essential Tool Recommendations

A quality offset spatula makes spreading the melted chocolate and coconut mixture effortless. I also recommend using a sharp, thin-bladed knife for cutting, wiped clean between cuts for the cleanest presentation.

Storage & Make-Ahead Tips

These bars actually improve after a day in the refrigerator as the flavors meld. Store covered in the fridge for up to one week, or freeze individually wrapped bars for up to three months.

Flavor Variations for Samoas Cookie Caramel Coconut Bars (H2)

Spicy Twist

Add 1/4 teaspoon cayenne pepper to the caramel-coconut mixture for a subtle heat that plays beautifully against the sweetness—inspired by Mexican chocolate traditions I discovered during my travels.

Healthier Options

Substitute sugar-free caramel sauce and dark chocolate chips for a lower-sugar version that still delivers on flavor. The coconut provides natural sweetness to balance any artificial aftertaste.

Global Flavor Inspiration

Try a matcha white chocolate drizzle instead of the traditional chocolate for a Japanese-inspired twist, or add toasted sesame seeds to the coconut mixture for a Middle Eastern flair.

Serving Suggestions for Samoas Cookie Caramel Coconut Bars

These bars shine on their own, but pairing them thoughtfully elevates the entire dessert experience. Serve with vanilla bean ice cream for temperature contrast, or alongside freshly brewed coffee to cut through the sweetness. For wine lovers, a Port or dessert Riesling complements the caramel notes beautifully.

Consider presentation too—dust with powdered sugar for elegant occasions, or pack in decorative boxes for the perfect homemade gift that rivals any store-bought treat.

FAQs for Samoas Cookie Caramel Coconut Bars

Can I make these bars ahead of time? Absolutely! These bars taste even better after 24 hours as the flavors develop. Make them up to 3 days ahead and store covered in the refrigerator.

What if my caramel mixture is too thick? Warm the caramel sauce slightly in the microwave (10-15 seconds) before mixing with coconut. This makes spreading much easier.

Can I use homemade caramel instead? Yes, but ensure it’s thick enough to hold its shape. Thin caramel sauces will make the bars soggy and difficult to cut cleanly.

Conclusion

There’s something magical about recreating childhood favorites in your own kitchen, isn’t there? These Samoas Cookie Caramel Coconut Bars bring all the nostalgia of Girl Scout cookie season right to your table, any time you crave that perfect combination of buttery, chewy, and chocolatey goodness.

Fire up your oven and try this recipe tonight! I guarantee these bars will become your new go-to dessert for potlucks, bake sales, or those moments when only something truly indulgent will do. Join the thousands of home bakers who’ve already fallen in love with this recipe—and don’t forget to share your creations with me on social media!

Ready for more irresistible dessert adventures? Try my Salted Caramel Brownies or Coconut Macaroon Cheesecake next—both perfect for anyone who can’t get enough of these flavor combinations!

If you enjoyed this recipe, be sure to share it with your friends or save it for later!

I’d love to see your unique twist—feel free to post your photos on Pinterest!

Samoas Cookie Caramel Coconut Bars: 5 Irresistible Layers

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• Author: Emeli
• Total Time: 50 minutes
• Yield: 24 bars

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Description

These caramel coconut bars, inspired by one of the most popular Girl Scout’s cookies, are the perfect combination between the tropical flavor of coconut and an authentic goat’s milk caramel sauce. Make 24 tasty bars in just under one hour, and you’ll have some comforting two-biters to take you back down memory lane.

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Ingredients

• 1 ½ cups all-purpose flour

• 1 Tablespoon cornstarch

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ cup softened butter

• ¼ cup granulated sugar

• ¼ cup packed brown sugar

• 1 egg yolk

• 1 teaspoon vanilla

• 1 jar (8 ounces) caramel sauce

• 1 (14 ounce) package sweetened flaked coconut

• 1 ½ (18 ounces) packages semisweet chocolate chips

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Instructions

 

• Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending foil over edges. Coat foil with cooking spray.

• For the crust, in a small bowl, stir together flour, cornstarch, baking powder, and salt. Set aside.

• Beat butter with a mixer on medium for 30 seconds in a large bowl.

• Add both sugars and beat on medium to high until light and fluffy. Beat in egg yolk and vanilla.

• Beat in flour mixture (mixture will be crumbly).

• Press the dough into the bottom of the prepared pan, and bake 10 to 12 minutes or until edges are light brown.

• While the crust is baking, place the coconut in a large bowl, pour in the caramel sauce and stir to combine.

• Remove the crust from the oven and immediately sprinkle 1 ½ cups of the chocolate chips over the hot crust; let stand 5 minutes. Then spread the chocolate over the crust.

• Carefully spread coconut mixture over the chocolate layer. Bake 10 minutes more. Cool in pan on a wire rack.

• Microwave remaining chocolate chips in a small bowl for 20 seconds. Then stir and microwave for another 10-15 seconds until melted and smooth. Drizzle over coconut mixture.

• Cover and put in the refrigerator for at least 1 hour until it sets. Pulling on the foil edges, lift out the uncut block, and cut into bars.

Notes

Storage: Layer bars between waxed paper in an airtight container, and store in the refrigerator up to 3 days, or freeze up to 3 months. (But you’ll eat them before that)

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desssert
• Method: Bake
• Cuisine: American

Keywords: Samoas Cookie Caramel Coconut Bars