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Easy Samoa Cookie Bars Recipe (Copycat Caramel Coconut Shortbread)

Close-up of rich Samoa cookie bars topped with caramel, toasted coconut, and a dark chocolate drizzle.
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Make these easy Samoa Cookie Bars at home. This recipe captures the flavor of the famous caramel coconut cookies in a simple, chewy bar format with a buttery shortbread base and rich chocolate drizzle.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup shredded sweetened coconut, toasted
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the shortbread base: In a medium bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Add the egg yolk and vanilla extract to the flour mixture. Mix until the dough just comes together. Press the dough evenly into the bottom of the prepared pan.
  4. Bake the shortbread crust for 15 minutes, or until lightly golden brown. Remove from the oven.
  5. Prepare the topping: In a separate bowl, mix the sweetened condensed milk with the toasted coconut. Spread this mixture evenly over the warm shortbread crust.
  6. Return the pan to the oven and bake for another 10 to 12 minutes, until the coconut topping is lightly golden. Let cool completely on a wire rack.
  7. Once cooled, drizzle the caramel sauce over the coconut layer.
  8. Prepare the chocolate drizzle: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth and melted.
  9. Drizzle the melted chocolate over the caramel layer in a back-and-forth pattern.
  10. Chill the bars in the refrigerator for at least 2 hours, or until the chocolate is set. Lift the bars out using the parchment paper overhang, cut into squares, and serve.

Notes

  • To toast the coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • For a cleaner chocolate drizzle, use a piping bag or a fork to create thin, even lines.
  • You can substitute salted butter for unsalted butter in the crust, but omit the added salt.

Nutrition

Find it online: https://carlacooking.com/samoa-cookie-bars-recipe-caramel-coconut/