Ingredients

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 cup whole wheat flour

1/4 teaspoon baking powder

1/4 teaspoon salt

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

3.2 ounces dark chocolate, melted

Flaky sea salt (optional)

Instructions

Step 1: Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper.

Step 2: In a 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.

Step 3: Add the whole wheat flour, baking powder, and salt. Beat until combined and the dough begins to form a ball. If the dough is crumbly, add water 1 tablespoon at a time until the dough comes together.

Step 4: Press the dough evenly into the prepared baking dish. Bake for 30 minutes, until golden brown.

Step 5: Remove from the oven and sprinkle the mini chocolate chips over the warm crust. Return to the oven for another minute until the chocolate melts. Spread the melted chocolate evenly over the crust, then chill to set.

Step 6: In a medium pot, combine 3/4 cup maple syrup and canned coconut milk. Bring to a boil over high heat and boil for 5-8 minutes until thickened to a caramel-like consistency.

Step 7: Remove from heat, then stir in 1 teaspoon vanilla extract and a pinch of salt. Fold in the toasted shredded coconut.

Step 8: Press the coconut mixture evenly over the chocolate layer on the bars. Place in the freezer for 20 minutes to chill.

Step 9: Use a fork to drizzle the melted dark chocolate over the top in a decorative pattern. Return to the freezer for about 10 minutes to let the chocolate set.

Step 10: Cut into bars and enjoy. Optionally, sprinkle with flaky sea salt before serving for an added flavor contrast.

Tips & Variations

Use a mix of dark and milk chocolate chips for a sweeter chocolate layer.

Toast the shredded coconut in a dry pan over medium heat until golden for extra flavor.

If the dough feels too dry, add cold water a tablespoon at a time rather than more butter to keep the texture light.

For a vegan version, substitute butter with coconut oil and use a flax egg instead of egg yolk.

Storage

Store Samoa Cookie Bars in an airtight container in the refrigerator or at room temperature. They will keep fresh for up to 1 week. If refrigerated, allow them to come to room temperature before serving for the best texture. Reheating is not necessary but warming slightly can soften the chocolate and caramel layers.

FAQs

Can I use regular sugar instead of maple syrup?

Maple syrup adds a unique flavor and moisture, but you can substitute with honey or a mild liquid sweetener. Granulated sugar is not recommended as it won’t provide the same texture or taste.

How do I toast shredded coconut?

To toast shredded coconut, spread it evenly on a dry skillet over medium heat. Stir frequently until it turns golden brown and fragrant, about 3-5 minutes. Watch closely to prevent burning.