These toasted coconut caramel shortbread bars are my take on the classic Samoa Girl Scout Cookie, but in bar form!
They’re vegan, gluten-free, and made with super simple, wholesome ingredients like almond and oat flours, maple syrup, coconut oil, freshly toasted unsweetened coconut, and dark chocolate.
Let’s make them!
I’ve mentioned before that I’m one of the rare few people that doesn’t understand the Girl Scout cookie hype. I love the concept of teaching young girls financial and entrepreneurial skills…I just don’t actually enjoy eating hard, dry boxed cookies. To me, the flavor is entirely underwhelming and a few months after buying them I end up tossing a mostly-full box of cookies straight into the compost bin.
At the time that Girl Scout cookies first debuted, there wasn’t a whole lot of variety in the boxed cookie selection at the grocery store. So, I get that they were special then. A treat you couldn’t otherwise find. But now, we have entire grocery store AISLES dedicated to boxed cookies, so I just….don’t understand what the big deal is about Girl Scout cookies. If I can get kinda-crappy cookies at the store year-round, why would I go out of my way to get other kinda-crappy cookies each spring?
What I’m saying is: Girl Scouts, if you’re listening, let’s update this whole sales model. I’m available for consultation anytime. It’s time for those little girls to start selling a product for the future, not one for the past.
No judgement if you love them- they’re just not for me. The FLAVORS, though? Always sound great.
Like the Samoa (aka Caramel DeLite?), which has layers of shortbread cookies, caramel, toasted coconut, and chocolate.
I mean, wow. Yes. Sign me up.
But, let’s upgrade them a bit, shall we?
how to make homemade Samoa cookie bars
We’re taking all the flavors I love about the original Samoa, and turning them into a thick, tender, flavor-packed bar. They’re definitely sweet enough that kids will enjoy them, but have some major grown-up Girl Scout cookie vibes.
Layer 1: shortbread. Made with just oat flour, almond flour, coconut oil, maple syrup, and a pinch of salt. Stir together by hand, press into a parchment-lined pan, and bake for 15 minutes. Done.
Layer 2: toasted coconut + caramel. While the shortbread baked, we’re making a ridiculously simple maple syrup caramel out of maple syrup and coconut cream. Coconut toasts in the oven (either while it’s preheating or at the same time as the shortbread layer) until nutty and golden, then the two get mixed together.
Layer 3: dark chocolate. Melted together with a little leftover coconut cream from making the caramel, to keep it ever so slightly soft at room temperature. This makes it much easier to cut the bars, and ensures that, as you eat them, the caramel layer doesn’t just smoosh out with every bite.
bake. assemble. cool. cut. eat.
It’s really that simple. Each component comes together quickly and easily, and can either be stretched out over the course of a few hours to fit into a busy day, or all done simultaneously to make the actual prep work only about 30 minutes.
Then, all that’s left to do is wait for the chocolate to set, slice into bars, and eat.
If you’re a fan of the Samoa Girl Scout cookie, these Toasted Coconut Caramel Shortbread Bars are going to become your new favorite!
If you make them, be sure to let me know how they turned out! Leave a comment below, or take a picture of your Samoa Cookie Bars and share it with me on Instagram so I can see!
Toasted Coconut Caramel Shortbread Bars (aka Homemade Samoa Cookie Bars)
Ingredients
shortbread layer
- 1 cup almond flour
- 1 cup oat flour
- 1/4 cup virgin coconut oil melted
- 2 Tablespoons maple syrup
- 1/4 teaspoon sea salt
caramel layer
- 1 1/2 cups unsweetened shredded coconut
- 3/4 cup maple syrup
- 1/2 cup coconut cream from the top of a chilled can of coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
chocolate layer
- 1 cup roughly chopped dark chocolate or chocolate chips
- 2 Tablespoons coconut cream from a chilled can of coconut milk
- Flaky sea salt for topping optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper. You can toast the coconut now in your oven as it preheats, or wait until step 4 for instructions on toasting the coconut later.
- Mix together all shortbread ingredients in a bowl, then use your hands to crumble it into the pan, pressing out to form a thin, even layer. Be sure to get it all the way to the corners of the pan.
- Bake for 15 minutes, until just barely golden around the edges. Remove from oven and let cool completely while you work on the caramel layer. You can speed this up by placing the pan on a shelf in your freezer for 15 minutes or so to chill, if you have the space.
- While the shortbread layer bakes, toast the coconut. Spread in a thin layer on a sheet pan, and bake for 8-12 minutes, or until deeply golden. Watch this closely as coconut can go from golden to burnt in just a minute or two.
- Place maple syrup and coconut cream in a small pot over high heat. Bring to a boil, then reduce to low and let simmer for 20 minutes. After 20 minutes, turn off the heat and add in the salt and vanilla.
- Once your shortbread layer is cooled, add the toasted coconut to the pot with the finished caramel (it won't make a difference if the caramel is still warm, or has already reached room temperture at this point) and stir to combine. Pour over the shortbread layer, and spread out to form an even layer.
- Place the chocolate and 2 Tablespoons coconut cream in a small microwave-safe bowl and heat in 20 second increments, until melted. Alternately, you can do this on the stove in a small pot on the lowest possible heat setting, stirring constantly, until just melted.
- Pour melted chocolate over the caramel layer, using a spoon to spread it into an even layer. Sprinkle on a few pinches of flaky sea salt, if using, then place in the fridge to let set for 10 minutes, until chocolate is firm.
- Use the parchment paper to lift the entire slab of shortbread cookie bars out of the pan, then use a sharp knife to cut into 16 squares. Serve immediately, or transfer to an airtight container. For a softer texture, keep at room temperature for up to 5 days. For a more firm texture, keep in the fridge for up to 1 week.