Description

These Samoa Cookie Bars are a decadent treat inspired by the beloved Girl Scout cookie flavor. Featuring a whole wheat buttery base baked to golden perfection, topped with melted chocolate chips, a luscious caramel coconut sauce made from maple syrup and coconut milk, and finished with toasted shredded coconut and dark chocolate drizzle. This recipe combines wholesome ingredients with rich flavors for a satisfying homemade dessert bar.

Ingredients

Scale

Base Dough

1 stick (1/2 cup) salted butter, at room temperature
1/4 cup real maple syrup
1 teaspoon vanilla extract
1 egg yolk, at room temperature
1 1/2 cups whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Topping and Sauce

1–2 cups mini chocolate chips
3/4 cup real maple syrup
3/4 cup canned coconut milk
3 cups shredded unsweetened coconut, toasted
1 teaspoon vanilla extract
Pinch of salt
3.2 ounces dark chocolate, melted
Flaky sea salt (optional)

Instructions

Preheat and prepare baking dish: Preheat your oven to 350° F (175° C). Line a 9×9 inch baking dish with parchment paper for easy removal and clean-up.
Make the dough: In a mixing bowl, cream together the butter, 1/4 cup maple syrup, and 1 teaspoon vanilla extract until light and fluffy, about 3-5 minutes. Beat in the egg yolk until well combined. Add the whole wheat flour, baking powder, and salt, and mix until a dough starts to form a ball. If the dough is crumbly, add water a tablespoon at a time until it holds together.
Bake the base: Press the dough evenly into the prepared baking dish. Bake for 30 minutes or until golden brown on top. Sprinkle the mini chocolate chips evenly over the warm crust and return to the oven for an additional 1 minute to melt the chocolate chips. After melting, spread the chocolate evenly over the crust and refrigerate until set.
Prepare coconut caramel sauce: In a medium pot, combine 3/4 cup maple syrup and 3/4 cup canned coconut milk. Bring to a boil over high heat, then reduce to a simmer and boil for 5-8 minutes, stirring occasionally, until the mixture thickens to a caramel-like consistency. Remove from the heat and stir in 1 teaspoon vanilla extract, a pinch of salt, and the toasted shredded coconut.
Assemble the topping: Press the coconut caramel mixture evenly over the chilled chocolate layer. Place the baking dish in the freezer for 20 minutes to help the layer firm up.
Final chocolate drizzle and set: Using a fork, drizzle the melted dark chocolate over the top of the coconut topping. Return to the freezer for about 10 minutes to set the chocolate drizzle.
Serve and store: Slice the bars into desired portions. Store them in the refrigerator or at room temperature for up to one week. Optionally, sprinkle flaky sea salt on top before serving for a flavor contrast.

Notes

Use whole wheat flour for a nuttier, more wholesome flavor.
To toast the shredded coconut, spread it on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden.
If the dough is too dry, adding a little water one tablespoon at a time helps it come together without making it too sticky.
Chilling times help layers set for easier slicing and better texture.
Store bars in an airtight container to maintain freshness.
Flaky sea salt topping is optional but enhances the sweet and salty flavor balance.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Samoa Cookie Bars, Girl Scout Cookie Bars, Coconut Caramel Bars, Whole Wheat Cookie Bars, Maple Syrup Desserts