Description
A homemade version of your favorite caramel-coconut Girl Scout cookie in a thick, indulgent bar. Featuring a buttery shortbread base, a chewy toasted coconut-caramel center, and a rich chocolate drizzle finish.
Ingredients
For the Cookie Layer
- 1 1/4 cups all-purpose flour
- 1/3 cup light brown sugar
- 1/2 cup melted butter (1 stick)
- 1 tsp pure vanilla extract
For the Coconut Layer
- 1 (11 oz) bag soft caramels
- 2 tbsp water
- 2 1/2 cups toasted shredded coconut (divided)
- 1 cup chocolate chips
- Flake sea salt (optional)
Instructions
Crust: Preheat oven to 350°F. Whisk flour and brown sugar; mix in melted butter and vanilla. Press into a lined 9×9 pan and bake 10–12 mins. Cool completely.
Filling: Melt caramels with water in a saucepan over medium heat until smooth. Stir in 2 cups of toasted coconut.
Layer: Spread caramel-coconut mixture over the cooled crust. Sprinkle with remaining 1/2 cup coconut. Let set.
Drizzle: Slice into bars. Melt chocolate chips and drizzle over the bars. Chill in the fridge until the chocolate is firm.
Notes
Toast the Coconut: Toast shredded coconut in a dry skillet for 3–5 minutes until golden brown; this is essential for the authentic Samoa flavor.
Easy Slicing: Use a sharp knife warmed under hot water (and wiped dry) to get clean edges when slicing the bars.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Best served slightly chilled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28
- Sodium: 145
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 2
- Protein: 3
- Cholesterol: 22
Keywords: samoa cookie bars, homemade girl scout cookies, toasted coconut bars, caramel coconut dessert, shortbread crust bars