If you love the chewy, gooey, coconutty goodness of Samoa cookies, you are going to be obsessed with these Samoa Cookie Bars.
They take everything you adore about the famous Girl Scout treat—the buttery shortbread base, sweet caramel, toasted coconut, and rich chocolate—and turn it into a simple, irresistible dessert bar.
These bars are perfect for holidays, bake sales, potlucks, or anytime you want a crowd-pleasing treat that looks impressive but comes together without much fuss.
Why You’ll Love This Recipe
All the Samoa flavor with half the effort
No rolling, shaping, or dipping—just layer and bake
Great for sharing or gifting
Freezer-friendly and easy to make ahead
Perfect combo of buttery, chewy, and chocolatey
What You’ll Need (Ingredient Highlights)
Butter & Sugar – For the rich shortbread cookie base
All-Purpose Flour – Provides structure to the crust
Caramel Sauce – Store-bought or homemade, brings that signature gooey layer
Sweetened Shredded Coconut – Toasted for flavor and crunch
Chocolate Chips – Melted for drizzling and the base layer
Vanilla Extract – Adds aroma and flavor depth
Salt – Balances the sweetness perfectly
Pro Tips Before You Start
Line your baking pan with parchment for easy removal
Toast the coconut in advance for maximum flavor
Cool completely before slicing for cleaner edges
Use high-quality caramel for best taste and texture
Chill the bars slightly before cutting for neater slices
How to Make Samoa Cookie Bars
Step 1: Prepare the Shortbread Base
Preheat oven to 350°F (175°C). Line a 9×13″ baking dish with parchment paper.
In a large bowl, beat softened butter and sugar until fluffy.
Add vanilla, then mix in flour and salt until combined.
Press into the pan and bake for 20–22 minutes until golden.
Step 2: Toast the Coconut
While the crust bakes, spread coconut evenly on a baking sheet and toast at 350°F for 6–8 minutes, stirring once or twice, until golden.
Step 3: Add the Caramel Coconut Layer
Melt caramel with a splash of milk or cream in the microwave or on the stove.
Stir in the toasted coconut. Spread mixture evenly over the cooled crust.
Step 4: Chocolate Base and Drizzle
Melt half of the chocolate chips and spread into a thin layer over the crust before adding the caramel mixture (optional).
After the caramel coconut layer is spread, melt remaining chocolate and drizzle on top.
Step 5: Cool and Slice
Let bars set at room temperature or refrigerate for quicker results.
Once firm, lift from pan and cut into squares.
What to Serve It With
A cup of hot coffee or cold brew
Fresh berries for contrast
A scoop of vanilla or coconut ice cream
As part of a holiday dessert tray
Gift-wrapped in treat bags for friends
Variations / Substitutions
Use homemade caramel or dulce de leche
Try dark chocolate chips for a richer flavor
Add a pinch of sea salt on top for salted caramel lovers
Make it gluten-free with a 1:1 GF flour blend
Press dough into muffin tins for mini Samoa cookie cups
Storage & Leftovers
Store in an airtight container at room temp for up to 4 days
Refrigerate for up to 1 week
Freeze for up to 2 months
Thaw in fridge or at room temp before serving
Best eaten within 3 days for optimal texture
FAQs
Can I use homemade caramel?
Absolutely! Just make sure it’s thick enough to hold its shape once cooled.
Do I need to toast the coconut?
Yes—it adds so much depth and flavor. Don’t skip it!
Can I make these in advance?
Yes! These bars store beautifully and taste even better the next day.
Do these taste like Girl Scout Samoas?
They really do! Same flavors and textures, just easier to make.
Can I use caramel candies instead of sauce?
Yes, melt them with a splash of cream to create a smooth, spreadable caramel.
Final Thoughts
Samoa Cookie Bars are everything you love about the original cookie but easier to make and even more satisfying to eat.
With buttery shortbread, toasted coconut, gooey caramel, and chocolate drizzles, each bite is pure nostalgia.
Perfect for sharing, storing, or sneaking from the fridge at midnight.
Bake a batch and share the joy—these bars are guaranteed to disappear fast.
Full Recipe Card (Ingredients + Instructions)
Ingredients
Shortbread Base:
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp salt
Topping:
3 cups sweetened shredded coconut, toasted
1 (11 oz) bag caramel bits or wrapped caramels
2–3 tbsp milk or heavy cream
2 cups semi-sweet chocolate chips, divided
Instructions
Preheat oven to 350°F. Line 9×13″ pan with parchment paper.
Beat butter and sugar until fluffy. Add vanilla, then flour and salt. Mix to combine.
Press into pan and bake 20–22 mins until lightly golden. Cool.
Toast coconut in oven 6–8 mins, stirring occasionally.
Melt caramel with milk until smooth. Stir in toasted coconut.
(Optional) Melt 1 cup chocolate chips and spread on crust before caramel layer.
Spread caramel coconut mixture evenly on top.
Melt remaining chocolate and drizzle over.
Let set. Slice into bars. Serve and enjoy.
