You know those Samoas Girl Scout cookies everyone loves? These are very similar but in the form of a bar. My original idea for this recipe was more of a toasted coconut bar covered in chocolate with no cookie crust. But in testing, I realized I needed some kind of base for the coconut to sit on. That’s when I entertained the idea of adding a cookie layer. It took a bit of testing, but these finally came out just right. They turned into something like Samoa cookie bars! The shortbread crust is salty and buttery, the coconut layer is perfectly sweet, and the chocolate holds them together while making them that much more delicious.
These are the details
Step 1: make the shortbread crust This cookie is simple. I wanted to be sure it would hold nicely, so I used an egg to help bind everything. Beat together butter with flour, maple syrup, one egg, and vanilla. The mix will seem crumbly, but once packed into a square pan and baked, it will bake up nicely. Step 2: the coconut caramel This layer is the most important. A mix of lightly toasted coconut, maple, cream, vanilla, and sea salt. Start by boiling the maple syrup with coconut cream or heavy cream. You need to create a caramel sauce to bind the coconut together. Remove from the heat and add the vanilla and sea salt. Then, stir in lightly toasted shredded coconut. This mix should be sticky. Step 3: layer the coconut Next, spread the coconut caramel mixture over the shortbread cookies. Pack the caramel onto the bars tightly, and place the pan in the freezer. It’s important that the bars are almost frozen when cutting. The chilled bar will be easiest to cut. Do not stress if the coconut is falling off as you cut into bars, this will happen. Simply press the coconut back together. It can be a little messy, but don’t stress about making each cut perfect. When you have the bars cut, freeze them one more time. This last freeze will make them much easier to dip into the chocolate. I know it’s a little annoying to have to chill the bars twice, but the time in the freezer is needed. Step 4: dip/dunk/drizzle in chocolate Finally, the chocolate! Melt your favorite bar of chocolate, typically I use 72% dark chocolate. Take each frozen bar and dip it through the melted chocolate, tossing to coat each bar fully. Let the chocolate set up for a few minutes, then top each bar with flaky sea salt. The sea salt on top creates a wonderfully salty balance to the sweet coconut and chocolate. It’s delicious! Make sure to store these bars in the fridge to prevent the chocolate from melting. Looking for other winter dessert recipes? Here are my favorites: Chocolate Dipped Sesame Oatmeal Bars Homemade Twix Bars 5 Ingredient Chocolate Dipped Peanut Butter Cookies Healthier Homemade Nutter Butter Cookies Healthy…ish Homemade Samoas Cookies Tahini Butter Chocolate Chip Cookies Salted Tahini Oatmeal Chocolate Chip Cookies Lastly, if you make these Toasted Coconut Chocolate Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
