Introduction

Samoa Cookie Bars are a delightful twist on the classic Girl Scout cookie, combining a buttery whole wheat crust with a rich coconut caramel topping and luscious chocolate. These bars bring together toasted coconut, dark chocolate, and real maple syrup for a homemade treat that’s both indulgent and comforting.

A batch of rectangular golden crispy oat bars layered unevenly with a rich dark chocolate drizzle on top, the bars are cut into smaller and larger pieces showing a thick textured base of oats and a smooth chocolate layer sandwiched inside some pieces, sprinkled with a few vibrant dried pink rose petals scattered over the top and around, alongside a small white cup filled with melted dark chocolate with a rose petal dipped into it, all placed on parchment paper over a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

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 cups 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 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 starts forming a ball. If the dough is crumbly, add water 1 tablespoon at a time until it comes together.

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

Step 5: Remove from the oven and sprinkle chocolate chips evenly over the crust. Return to oven for about 1 minute to melt the chocolate. Remove and spread the melted chocolate evenly over the crust. Chill until set.

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

Step 7: Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Stir in the toasted coconut until well combined.

Step 8: Press the coconut caramel mixture evenly over the chocolate layer. Freeze the bars for 20 minutes to chill.

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

Step 10: Cut into bars and serve. Optionally sprinkle with flaky sea salt for an added touch of flavor.

Tips & Variations

Use good-quality dark chocolate for a richer taste and smoother texture.

Lightly toast the shredded coconut in a dry skillet to enhance its flavor before mixing into the caramel.

If the dough feels too dry, adding water a tablespoon at a time helps it come together without becoming sticky.

Swap the whole wheat flour for all-purpose flour if you prefer a lighter crust.

FAQs

Can I use regular milk instead of coconut milk?

Coconut milk adds a rich, creamy texture and subtle coconut flavor important to the bars. Using regular milk will change the flavor and consistency, so it’s best to stick with canned coconut milk for the authentic taste.

How do I prevent the chocolate from melting too much when spreading it?

After melting the chocolate, let it cool slightly but remain pourable before spreading. Spreading it gently with a spatula or the back of a spoon helps create an even layer without melting the crust or caramel underneath.