Easy homemade Samoa Cookie Bars. A lightly sweetened, buttery, whole-grain shortbread base, topped with a toasted coconut and maple syrup “caramel,” then finished with a drizzle of rich chocolate. Every bite is sweet, coconutty, swirled with caramel, perfectly chocolatey, and absolutely DELICIOUS. Store-bought cookies can’t even compare to these easy bars!
Coconut is something we all love here, but I don’t use it nearly enough. Sure, I cook with coconut milk a lot, but shredded coconut in desserts? That’s not something I reach for often.
Well, that changes today with these Samoa Cookie Bars. Ever tried a Samoa Cookie before? If not, picture this: round cookies with a little hole in the center, covered in shredded coconut mixed with a caramel-like sauce, then dipped and drizzled in chocolate.
If there’s a Girl Scout troop in your area, you’ve probably had these. Heck, I think you can even find them in most big grocery stores now!
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 now!
Mom and I are both obsessed. The salty shortbread, the sweet coconut, the chocolate—it’s all perfection. A while back, I made the classic cookie version, but these bars? So much easier. Plus, the chocolate-to-cookie ratio is way better. Honestly, we might even like the bars more!
These are perfect for game day, cute enough for Valentine’s Day, great for school parties, or just to share with someone special. Wrap them up in a cute box, and you’ve got the sweetest homemade gift!
Alright, let’s get into the details.
Ingredients:
- Salted butter
- Maple syrup
- Vanilla extract
- An egg yolk
- Whole wheat flour (or 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’ll need a mixer and a square baking pan (I used this one).
Steps:
Step 1: Make the shortbread
Cream together the butter and maple syrup in a bowl. Then mix in the egg yolk and vanilla (the yolk helps keep the cookie from getting too crumbly).
Now add the whole wheat flour (or all-purpose or gluten-free blend—I like King Arthur or Bob’s Red Mill). Toss in the baking powder and salt.
Step 2: Bake
Press the dough into a parchment-lined 9×9-inch square baking dish.
Bake until golden and set. Sprinkle the chocolate chips over the warm shortbread and pop it back in the oven for just a minute—you only want to soften the chocolate, not burn it!
Step 3: Spread on the chocolate & chill
Smooth the melted chocolate over the shortbread, then let it set in the fridge or freezer.
Step 4: Make the coconut topping
For sweetness, I use maple syrup; for creaminess, coconut milk.
Simmer both on the stove until thickened into a caramel-like sauce. Stir in vanilla, a pinch of salt, and toasted coconut. So easy and so good!
Step 5: Finish it off
Spread the coconut mix over the chocolate layer, then drizzle with more melted dark chocolate.
Chill, slice, and enjoy! Everyone’s going to love these—perfect for snacking or gifting!
