I packed everything I love about Samoas into thick, chewy Caramel Coconut Bars with homemade coconut flakes and cinnamon goat’s milk caramel. One bite and the cookie box might have serious competition.
I’m obsessed with Samoas Cookie Caramel Coconut Bars because they hit every part of the cookie I used to hoard, then go harder. I get that buttery shortbread bite, a thick chew of toasted coconut, sticky caramel, and chocolate that cracks just enough before everything gets messy.
And yes, I want the messy part. These bars taste like the Girl Scout box got a little reckless and turned into a full dessert pan.
But that cinnamon goat milk caramel? That’s the thing I keep coming back for.
Sweet, tangy, rich, totally addictive. No dainty cookie rationing.
Just bars. Big ones.
Ingredients
- Flour gives the crust that sturdy, cookie-like bite you’ll want underneath all the goo.
- Sugar keeps the shortbread lightly sweet without fighting the caramel.
- Fine salt makes everything taste sharper, not salty.
Tiny thing, big job.
- Cold butter brings the crumbly, rich shortbread texture.
Basically, the good stuff.
- Egg yolk helps the crust hold together without getting tough.
- Vanilla makes the cookie base smell like a bakery, which never hurts.
- Shredded coconut brings chew, toastiness, and that classic Samoa cookie vibe.
- Goat milk adds tangy creaminess to the caramel.
It’s different, in a good way.
- Cinnamon warms up the caramel and makes it feel extra cozy.
- Chocolate gives the bars a snappy, slightly bitter finish.
Plus, it’s chocolate.
- Flaky sea salt cuts the sweetness and makes each bite pop.
Ingredient Quantities
- For the shortbread crust: 1 1/2 cups (190 g) all purpose flour
- For the shortbread crust: 1/3 cup (67 g) granulated sugar
- For the shortbread crust: 1/4 teaspoon fine salt
- For the shortbread crust: 8 tablespoons (113 g) unsalted butter cold, cut into pieces
- For the shortbread crust: 1 large egg yolk
- For the shortbread crust: 1 teaspoon vanilla extract
- For the toasted coconut: 3 cups (240 g) unsweetened or sweetened shredded coconut, loosely packed
- For the toasted coconut: 1 tablespoon neutral oil or melted butter
- For the cinnamon goat milk caramel: 1 cup (200 g) granulated sugar
- For the cinnamon goat milk caramel: 6 tablespoons (85 g) unsalted butter, cut into pieces
- For the cinnamon goat milk caramel: 1/2 cup (120 ml) goat milk, room temperature
- For the cinnamon goat milk caramel: 1/4 cup (60 ml) heavy cream or extra goat milk for extra creaminess (optional)
- For the cinnamon goat milk caramel: 1 teaspoon ground cinnamon
- For the cinnamon goat milk caramel: 1 teaspoon vanilla extract
- For the cinnamon goat milk caramel: 1/4 teaspoon fine salt
- For the chocolate topping: 8 ounces (225 g) semisweet or dark chocolate, chopped or chips
- For the chocolate topping: 1 tablespoon coconut oil or unsalted butter
- Optional finishing: flaky sea salt, a pinch
How to Make this
1. Preheat oven to 350 F (177 C). Line a 9×9 inch baking pan with parchment, leaving an overhang for easy removal.
2. Make the shortbread crust: in a bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1/3 cup (67 g) granulated sugar and 1/4 teaspoon fine salt. Cut 8 tablespoons (113 g) cold unsalted butter into pieces and work into the dry ingredients with a pastry cutter or fingertip rubs until the mixture resembles coarse crumbs.
3. Add 1 large egg yolk and 1 teaspoon vanilla extract, mix until a cohesive dough forms. Press the dough firmly and evenly into the prepared pan. Bake 15 to 20 minutes until set and just beginning to turn golden. Cool slightly.
4. Toast the coconut: toss 3 cups (240 g) shredded coconut with 1 tablespoon neutral oil or melted butter and spread in a single layer on a rimmed baking sheet. Toast in the oven 6 to 10 minutes, stirring once, until golden and fragrant. Watch closely to avoid burning.
5. Make the cinnamon goat milk caramel: in a medium heavy saucepan heat 1 cup (200 g) granulated sugar over medium heat, stirring or swirling until it melts and turns an amber color. Once caramelized, remove from heat and carefully add 6 tablespoons (85 g) unsalted butter, stirring until incorporated.
6. Off the heat, slowly whisk in 1/2 cup (120 ml) room temperature goat milk and optional 1/4 cup (60 ml) heavy cream, being cautious as the mixture will bubble vigorously. Return to low heat and simmer gently, stirring, until the caramel thickens slightly, about 3 to 5 minutes.
7. Stir in 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt. Fold the toasted coconut into the warm caramel until evenly coated.
8. Pour the caramel coconut mixture over the baked shortbread crust, spreading to an even layer. Bake for 8 to 10 minutes more to set the caramel slightly, or allow to cool to room temperature then refrigerate until very firm, about 1 to 2 hours.
9. Make the chocolate topping: melt 8 ounces (225 g) semisweet or dark chocolate with 1 tablespoon coconut oil or unsalted butter in a double boiler or microwave in short bursts, stirring until smooth. Pour and spread the chocolate over the chilled caramel coconut layer. Sprinkle with a pinch of flaky sea salt if desired.
10. Chill until the chocolate is set, about 30 minutes to 1 hour. Use the parchment overhang to lift from the pan and cut into bars. Store refrigerated for up to 5 days or freeze for longer storage.
Equipment Needed
1. 9×9 inch baking pan lined with parchment (with overhang)
2. Mixing bowls (one large, one medium)
3. Pastry cutter or clean fingertips for cutting in butter
4. Whisk and measuring spoons
5. Dry and liquid measuring cups
6. Rimmed baking sheet for toasting coconut
7. Medium heavy saucepan
8. Heatproof spatula and wooden spoon
9. Double boiler or microwave safe bowl for melting chocolate
10. Cooling rack, sharp knife and kitchen towel
FAQ
Samoas Cookie Caramel Coconut Bars Recipe Substitutions and Variations
- Unsalted butter (shortbread or caramel): use solid coconut oil 1:1 for the crust for a slightly tropical note, or use vegan stick shortening 1:1 for similar texture; for the caramel, use an equal weight of cultured butter or European butter for deeper flavor.
- Goat milk (caramel): substitute whole cow milk or whole milk plus a tablespoon of lemon juice to mimic tang 1:1; for dairy free, use full fat canned coconut milk 1:1 for comparable richness.
- All purpose flour (shortbread crust): use a gluten free 1:1 baking blend by weight as a direct swap, or use pastry flour with the same weight for a more tender crumb.
- Semisweet or dark chocolate (topping): swap with chopped bittersweet chocolate of similar cacao percentage for less sweetness, or use milk chocolate of equal weight for a sweeter, creamier finish; chocolate chips work fine if chopped first for even melting.
Pro Tips
1) Toast the coconut in short bursts and keep the oven light on while it browns. Coconut can go from golden to burnt in a minute, so stir often and pull it at the first fragrant hint of color.
2) Use a heavy bottom saucepan and cook the sugar patiently. Even heat distribution prevents hot spots that cause grainy or burnt caramel. If you have a candy thermometer, aim for a deep amber stage rather than guessing by color.
3) When adding goat milk, make sure it is at room temperature. Cold liquid hitting hot caramel causes violent bubbling and increases the chance of seizing. Add slowly and whisk continuously until smooth.
4) For clean, tidy bars, chill the layered pan until very firm before spreading chocolate. To get neat slices, warm a sharp knife under hot water, wipe it dry, and make each cut in one confident motion, wiping the blade between cuts.
5) If you want extra stability and less weep from the filling, add a tablespoon of corn syrup or a small splash more cream to the caramel. It keeps the filling glossy and a bit softer for easier biting without sacrificing flavor.
Samoas Cookie Caramel Coconut Bars Recipe
I packed everything I love about Samoas into thick, chewy Caramel Coconut Bars with homemade coconut flakes and cinnamon goat’s milk caramel. One bite and the cookie box might have serious competition.
12
servings
500
kcal
Equipment: 1. 9×9 inch baking pan lined with parchment (with overhang)
2. Mixing bowls (one large, one medium)
3. Pastry cutter or clean fingertips for cutting in butter
4. Whisk and measuring spoons
5. Dry and liquid measuring cups
6. Rimmed baking sheet for toasting coconut
7. Medium heavy saucepan
8. Heatproof spatula and wooden spoon
9. Double boiler or microwave safe bowl for melting chocolate
10. Cooling rack, sharp knife and kitchen towel
Ingredients
-
For the shortbread crust: 1 1/2 cups (190 g) all purpose flour
-
For the shortbread crust: 1/3 cup (67 g) granulated sugar
-
For the shortbread crust: 1/4 teaspoon fine salt
-
For the shortbread crust: 8 tablespoons (113 g) unsalted butter cold, cut into pieces
-
For the shortbread crust: 1 large egg yolk
-
For the shortbread crust: 1 teaspoon vanilla extract
-
For the toasted coconut: 3 cups (240 g) unsweetened or sweetened shredded coconut, loosely packed
-
For the toasted coconut: 1 tablespoon neutral oil or melted butter
-
For the cinnamon goat milk caramel: 1 cup (200 g) granulated sugar
-
For the cinnamon goat milk caramel: 6 tablespoons (85 g) unsalted butter, cut into pieces
-
For the cinnamon goat milk caramel: 1/2 cup (120 ml) goat milk, room temperature
-
For the cinnamon goat milk caramel: 1/4 cup (60 ml) heavy cream or extra goat milk for extra creaminess (optional)
-
For the cinnamon goat milk caramel: 1 teaspoon ground cinnamon
-
For the cinnamon goat milk caramel: 1 teaspoon vanilla extract
-
For the cinnamon goat milk caramel: 1/4 teaspoon fine salt
-
For the chocolate topping: 8 ounces (225 g) semisweet or dark chocolate, chopped or chips
-
For the chocolate topping: 1 tablespoon coconut oil or unsalted butter
-
Optional finishing: flaky sea salt, a pinch
Directions
- Preheat oven to 350 F (177 C). Line a 9×9 inch baking pan with parchment, leaving an overhang for easy removal.
- Make the shortbread crust: in a bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1/3 cup (67 g) granulated sugar and 1/4 teaspoon fine salt. Cut 8 tablespoons (113 g) cold unsalted butter into pieces and work into the dry ingredients with a pastry cutter or fingertip rubs until the mixture resembles coarse crumbs.
- Add 1 large egg yolk and 1 teaspoon vanilla extract, mix until a cohesive dough forms. Press the dough firmly and evenly into the prepared pan. Bake 15 to 20 minutes until set and just beginning to turn golden. Cool slightly.
- Toast the coconut: toss 3 cups (240 g) shredded coconut with 1 tablespoon neutral oil or melted butter and spread in a single layer on a rimmed baking sheet. Toast in the oven 6 to 10 minutes, stirring once, until golden and fragrant. Watch closely to avoid burning.
- Make the cinnamon goat milk caramel: in a medium heavy saucepan heat 1 cup (200 g) granulated sugar over medium heat, stirring or swirling until it melts and turns an amber color. Once caramelized, remove from heat and carefully add 6 tablespoons (85 g) unsalted butter, stirring until incorporated.
- Off the heat, slowly whisk in 1/2 cup (120 ml) room temperature goat milk and optional 1/4 cup (60 ml) heavy cream, being cautious as the mixture will bubble vigorously. Return to low heat and simmer gently, stirring, until the caramel thickens slightly, about 3 to 5 minutes.
- Stir in 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt. Fold the toasted coconut into the warm caramel until evenly coated.
- Pour the caramel coconut mixture over the baked shortbread crust, spreading to an even layer. Bake for 8 to 10 minutes more to set the caramel slightly, or allow to cool to room temperature then refrigerate until very firm, about 1 to 2 hours.
- Make the chocolate topping: melt 8 ounces (225 g) semisweet or dark chocolate with 1 tablespoon coconut oil or unsalted butter in a double boiler or microwave in short bursts, stirring until smooth. Pour and spread the chocolate over the chilled caramel coconut layer. Sprinkle with a pinch of flaky sea salt if desired.
- Chill until the chocolate is set, about 30 minutes to 1 hour. Use the parchment overhang to lift from the pan and cut into bars. Store refrigerated for up to 5 days or freeze for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 75g
- Total number of serves: 12
- Calories: 500kcal
- Fat: 35g
- Saturated Fat: 20g
- Trans Fat: 0.5g
- Polyunsaturated: 2.5g
- Monounsaturated: 10g
- Cholesterol: 80mg
- Sodium: 150mg
- Potassium: 120mg
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 40g
- Protein: 5g
- Vitamin A: 500IU
- Vitamin C: 0mg
- Calcium: 60mg
- Iron: 2mg
