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Easy homemade Samoa Cookie Bars. Lightly sweetened, buttery, whole grain shortbread, topped with a toasted coconut and maple syrup-based “caramel” and drizzled in sweet chocolate. Each cookie bar is sweet, coconutty, swirled with caramel, chocolatey, and so DELICIOUS. Boxed cookies have nothing on these easy bars!
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Something we all love around here but that I don’t use enough of is coconut. I use coconut milk in a lot of recipes, but shredded coconut in sweets isn’t something I often use.
That changes today with these Samoa Cookie Bars. Have you ever had a Samoa Cookie? If you’re unfamiliar with them, they are round cookies with cutouts in the middle. They’re topped with shredded coconut that’s usually mixed with a caramel-like sauce. Then each cute cookie is dipped and drizzled in chocolate.
If your town has a Girl Scout troop, you’ve likely had these cookies. I think they even sell them in most major grocery stores these days too!
Funny enough, I was never a Girl Scout, so I didn’t grow up with these cookies like my mom did, but that doesn’t mean I don’t love them!
Both Mom and I really adore these. Everything from the salty shortbread to the sweet coconut and chocolate! A while back, I made the classic cookie, but this cookie bar is so much easier. The ratio of chocolate to cookie is much better! And I think we actually love the bars even more.
These bars will be great for upcoming game day festivities. They’re also pretty cute for Valentine’s Day! You could drop them off with your little ones for a school party. Share them with someone to let them know they’re appreciated. Or find a cute box and package them up to send them off to a loved one! Homemade gifts are the best!
Ok, here are the details
Ingredients
- salted butter
- maple syrup
- vanilla extract
- an egg yolk
- whole wheat flour, or you can use a gluten-free blend
- baking powder
- mini chocolate chips
- canned coconut milk
- unsweetened shredded coconut – I like to toast mine
- melted dark chocolate
Special Tools
You need a mixer for this recipe, as well as a square baking pan. I used this pan.
Steps
Step 1: make the shortbread
In a bowl, cream together the butter and maple syrup. Then add an egg yolk and vanilla. I like to use an egg yolk to ensure the cookie doesn’t get too crumbly.
Now add in the whole wheat flour. You could also use all-purpose flour or a gluten-free flour blend (I like King Arthur or Bob’s Red Mill). Add baking powder and salt.
Step 2: bake
Next, take the dough and press it into a 9×9 inch square baking dish fitted with parchment paper.
Bake the cookie until it’s golden and set. Sprinkle the chocolate chips over the shortbread and return to the oven for another minute, but no longer! You just want to give the chocolate a head start on melting. If you bake too long, the chocolate could get scorched.
Step 3: spread on the chocolate and chill
Now, spread the chocolate over the shortbread and place this in either the fridge or freezer to set.
Step 4: make the coconut
I use maple for sweetness and coconut milk for creaminess.
Boil both the maple and coconut milk on the stove until it thickens into a caramel-like sauce. Then stir in vanilla, a pinch of salt, and toasted coconut. It’s delicious and so simple to throw together.
Step 5: finish
Spread the coconut mix over the layer of chocolate. Drizzle the coconut with melted dark chocolate.
Chill the bars, then cut them up and enjoy!
Everyone will love these! They’re perfect for snacking and gifting!
Looking for other dessert recipes? Here are my favorites:
5 Ingredient Chocolate Dipped Peanut Butter Cookies
Healthier Homemade Nutter Butter Cookies
Healthy…ish Homemade Samoas Cookies
Tahini Butter Chocolate Chip Cookies
Salted Tahini Oatmeal Chocolate Chip Cookies
Lastly, if you make these Samoa Cookie Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Samoa Cookie Bars
Ingredients
Cookie
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/4 cup real maple syrup
- 1 teaspoon vanilla extract
- 1 egg yolk, at room temperature
- 1 1/2 cup whole wheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1-2 cups mini chocolate chips
Coconut Layer
- 3/4 cup real maple syrup
- 3/4 cup canned coconut milk
- 3 cups shredded unsweetened coconut, toasted
- 1 teaspoon vanilla extract
- 3.2 ounces dark chocolate, melted
- flaky sea salt , (optional)
Instructions
- 1. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper. 2. In a bowl, cream together the butter, 1/4 cup maple syrup, and vanilla until light and fluffy, 3-5 minutes. Beat in the egg yolk. Add the flour, baking powder, and salt. Beat until combined and the dough begins to form a ball. If the dough is crumbly, add water, 1 tablespoon at a time, until the dough comes together.3. Press the dough into the prepared baking dish. Bake for 30 minutes, until golden. Sprinkle with chocolate chips and bake for another minute to melt. Spread the chocolate evenly and chill until set. 4. In a medium pot, combine 3/4 cup maple syrup and the coconut milk. Bring to a boil over high heat. Boil for 5-8 minutes or until thickened to a caramel-like sauce. Remove from the heat and stir in the vanilla and a pinch of salt. Then, stir in the toasted coconut. 5. Press the coconut over the chocolate. Freeze for 20 minutes to chill.6. Use a fork to drizzle the top with chocolate. Return to the freezer to let the chocolate set up, about 10 minutes. Cut into bars. Keep stored in the fridge or at room temperature for up to 1 week.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So delicious! Made these and they were addictive and decadent! Highly recommend. 😍
Hey Heiba,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Bars turned out perfectly and they are delicious! Love your recipes HBH!!! 😊
Thanks so much, Cathy! Love to hear this recipe was enjoyed! Thanks for making it!
I thought this was a great bar and similar in taste to a Samoa cookie. After letting the bars sit in the refrigerator overnight, the shortbread base was a touch softer. Still some crumbs but the taste was fresh and the ingredients were much more healthy than a traditional purchased cookie. Don’t be afraid to give the recipe a it a try of your are looking for a coconut/chocolate sweet treat. Add salt as directed and to your taste to enhance flavor and balance out the sweetness. They were really fun to make.
Hey Paula,
Fantastic! I appreciate your feedback, thanks for trying the recipe! So glad it was enjoyed!
Instead of whole wheat flour, may I use the gluten free 1/1? Or AP flour?
My family loves coconut
Hi Esther,
I haven’t tested this, but you could try another flour that you like. I hope you love this recipe! Have a great Sunday!
I didn’t like these at all. They were dry and crumbly, and despite following the vague caramel instructions it didn’t turn out. Time to go buy some Girl Scout cookies and support their troops 🥰
These were crumbly and bland.
Hi Dina,
Sorry to hear you did not enjoy these bars. Thanks for making them and your feedback. Have a great Sunday!
These were a miss for me, I definitely wouldn’t consider them better than Girl Scout cookies like you claim!
Hi Wren,
Sorry to hear you did not enjoy this recipe, thanks for giving it a try!
This was a miss for me. Crust was a crumbly bland mess and the caramel coconut was also bland. Never really became caramel for me and I’ve made a lot of caramel before just not with these ingredients. I cooked it for 8 min as I saw your other comments to not let it go too long.
Hi Alyssa,
Thanks so much for trying this recipe and sharing your feedback, so very sorry to hear it did not turn out for you. xx