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Homemade Samoa Bars

Make the Girl Scout classic right at home! This spin on the Samoa Cookie is a little easier than a bar - and comes together pretty quickly when you use a store bought jar of caramel sauce.
Prep Time 10 mins
Cook Time 45 mins
Chilling 1 hr
Total Time 55 mins



  • 2 sticks cold butter, cubed
  • 2 c flour
  • 1/2 tsp salt
  • 1/2 c sugar

Coconut Filling and Chocolate

  • 1 1/2 c unsweetened shredded coconut
  • 1 c caramel sauce
  • 1 c chocolate chips, melted
  • flakey salt, such as Maldon, optional


  • Preheat oven to 325. 
  • Line 8x8 pan with parchment and butter or spray parchment, set aside. 
  • Combine butter, flour, salt and sugar in a stand mixer with dough hook attachment. Work until a ball of dough forms (be patient, it will happen!). 
  • Press shortbread dough into prepared pan. Bake 45 minutes until sides are slightly golden. 
  • Remove from oven and allow to cool until you can easily touch the pan and shortbread.
  • Meanwhile, combine coconut and caramel. Spread evenly over the cooled shortbread.
  • Melt chocolate chips; pour over shortbread/coconut caramel evenly. Top with flaky salt if using. 
  • Chill an hour or until chocolate is hard. Slice into desired size. Keep in an airtight container in the refrigerator. Enjoy chilled!