Description

These Samoa Cookie Bars are an irresistible treat inspired by the classic Girl Scout cookie. Featuring a buttery whole wheat crust, a luscious caramel-coconut topping made with real maple syrup and coconut milk, and a rich chocolate finish sprinkled with toasted shredded coconut, these bars combine chewy, crunchy, and gooey textures in every bite. Perfect for dessert or an indulgent snack, they bring a homemade twist to a beloved favorite.

Ingredients

Scale

Crust

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

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

Finishing

3.2 ounces dark chocolate, melted
Flaky sea salt (optional)

Instructions

Preheat and prepare baking dish: Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper to prevent sticking and make removal easier.
Make the crust 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 fully incorporated. Add the whole wheat flour, baking powder, and salt, then beat until combined and the dough begins to form a ball. If the dough is crumbly, add water one tablespoon at a time until it comes together.
Bake the crust: Press the dough evenly into the prepared baking dish. Bake in the oven for 30 minutes or until the crust is golden brown and set. Remove from oven, immediately sprinkle with the mini chocolate chips, and bake for an additional minute until the chips begin to melt. Spread the melted chocolate chips evenly over the crust and chill to set.
Prepare the caramel coconut topping: In a medium pot, combine 3/4 cup maple syrup and 3/4 cup canned coconut milk. Bring the mixture to a boil over high heat, then let it boil for 5-8 minutes, stirring occasionally, until it thickens to a caramel-like consistency. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Stir in the toasted shredded coconut until well combined.
Assemble the topping and chill: Press the caramel coconut mixture evenly over the chilled chocolate layer on the crust. Place the baking dish in the freezer for 20 minutes to allow the topping to firm up.
Drizzle chocolate and set: Using a fork, drizzle the melted dark chocolate over the coconut topping in a decorative pattern. Return the dish to the freezer for about 10 minutes to let the chocolate set properly.
Cut and store: Remove from freezer, cut into bars, and optionally sprinkle with flaky sea salt for an extra flavor boost. Store the bars in the refrigerator or at room temperature for up to 1 week.

Notes

Use whole wheat flour for a nuttier flavor and added fiber.
Toast shredded coconut in a dry skillet over medium heat until golden and fragrant to enhance flavor.
If the dough is too crumbly, add water slowly to achieve the right consistency.
Freezing helps the bars set faster but you can also chill in the refrigerator for longer if preferred.
Flaky sea salt is optional but adds a nice contrast to the sweetness.
To store, keep in an airtight container to maintain freshness.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Samoa Cookie Bars, Girl Scout Cookie Bars, Maple Syrup Bars, Coconut Bars, Chocolate Coconut Bars, Homemade Cookie Bars