These homemade Samoa bars taste just like the famous Girl Scout cookies—but in bar form!
With a buttery shortbread base, a gooey caramel coconut layer, and a rich chocolate drizzle, this treat is chewy, crispy, sweet, and totally addictive.
Bonus: they’re easy to make at home and perfect for sharing.
Why You’ll Love These Samoa Bars
Girl Scout cookie flavor in a fuss-free bar form
Easy to make with simple pantry ingredients
Perfect for holidays, bake sales, or coffee breaks
Freezer-friendly and great for gifting
Kid-approved and crowd-pleasing
What You’ll Need (Ingredient Highlights)
Shortbread Crust:
Butter and sugar – creamed for a classic shortbread texture
All-purpose flour – structure for the crust
Vanilla extract – adds flavor depth
Egg – helps bind the dough
Topping:
Sweetened shredded coconut – toasted for flavor and crunch
Caramels – melted with milk for the gooey top layer
Salt – enhances the caramel flavor
Chocolate chips + shortening – for the base dip and drizzle
Pro Tips Before You Start
Toast the coconut – brings out a nutty flavor and golden crunch
Cool the crust completely before layering
Work quickly when spreading the caramel-coconut mixture
Use wax paper to prevent sticking while the chocolate sets
Chill to firm before slicing for clean cuts
How to Make Homemade Samoa Bars
Toast the coconut
Preheat oven to 350°F.
Spread coconut on a baking sheet and toast for 5–7 minutes, stirring every 1–2 minutes until golden.
Set aside to cool.
Make the crust
In a bowl, beat together softened butter and sugar until creamy.
Mix in egg and vanilla.
Gradually add flour and salt until crumbly.
Press into a greased 9×13″ pan.
Bake at 350°F for 20–25 minutes until edges are lightly golden.
Cool completely.
Make the caramel coconut topping
In a saucepan over medium-low heat, melt caramels with milk and salt until smooth.
Stir in toasted coconut.
Assemble the bars
Spread caramel coconut mixture evenly over the cooled crust.
Press gently to adhere. Let cool completely, then cut into 24 squares.
Dip and drizzle with chocolate
Melt chocolate chips with shortening in a microwave-safe bowl in 30-second bursts, stirring until smooth.
Dip the bottom of each bar in chocolate and place on wax paper.
Drizzle remaining chocolate over the tops.
What to Serve It With
Hot coffee or espresso
Vanilla or caramel ice cream
Milk (classic pairing!)
Holiday cookie tray
Fruit salad for balance
Variations / Substitutions
Use dark chocolate for a richer flavor
Swap caramels for homemade caramel sauce (thickened)
Add chopped pecans to the coconut layer for crunch
Make it gluten-free with a 1:1 flour blend
Use coconut flakes for extra texture
Storage & Leftovers
Room temp: Store in an airtight container up to 4 days
Fridge: Keeps well for up to 1 week
Freezer: Freeze in layers with parchment for up to 2 months
Reheat: Let thaw at room temp, or enjoy chilled!
FAQs
Can I use homemade caramel?
Yes! Just make sure it’s thick enough to hold its shape.
Do I have to toast the coconut?
Highly recommended—it adds flavor and crunch.
Can I make these gluten-free?
Yes—just use a 1:1 GF flour replacement.
What kind of caramels should I use?
Chewy wrapped caramels like Kraft work best.
Can I use unsweetened coconut?
Yes, but you may want to sweeten the caramel a bit more.
How do I get clean cuts?
Chill the bars and use a sharp knife wiped clean between slices.
Can I skip the chocolate drizzle?
You can—but it adds that classic Samoa cookie finish!
Final Thoughts
These homemade Samoa bars are everything you love about the cookies—only better, because they’re bigger and easier to make in batches.
With their buttery base, chewy coconut topping, and rich chocolate finish, these bars are an all-around winner for any sweet tooth.
Full Recipe Card
Ingredients
For the Crust:
1/2 cup granulated sugar
3/4 cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
For the Topping:
3 cups sweetened shredded coconut
12 oz chewy caramels (e.g., Kraft)
3 Tbsp milk
1/4 tsp salt
2 cups chocolate chips
2 tsp shortening
Instructions
Toast coconut until golden. Set aside.
Beat butter and sugar. Mix in egg and vanilla. Add flour + salt.
Press into greased 9×13” pan. Bake 20–25 mins. Cool.
Melt caramels with milk and salt. Stir in coconut.
Spread over crust. Cool and slice.
Dip bottoms in melted chocolate.
Drizzle remaining on top. Let set.
