Chewy caramel and toasted coconut layered over a buttery cookie crust then topped with a chocolate drizzle, these bars taste just like samoa cookies.
Girl Scout cookies! Who can resist them?
I remember selling cookies outside local grocery stores during the one year I was a girl scouts brownie as a kid. My time as a girl scout may have been short lived, but I have a long history with the tasty cookies they sell. I buy boxes yearly, partly because I want to help those cute uniformed girl’s to reach their goals, but mostly so I can break in to the cookies the minute I reach my car.
Samoas and thin mints are my favorite, closely followed by the peanut butter tagalongs. Who am I kidding they are all good, but today I decided to make a cookie bar that tastes just like the coconut samoa cookies. That way even when the scouts aren’t selling cookies we can still get our cookie fix!
These cookie bars have a crisp cookie crust that is the perfect base for the caramel and coconut topping, add a drizzle of melted chocolate and we’ve got ourselves some samoas! This recipe makes a pretty good size pan of bars, so you will have plenty to share, if you are willing to! After nibbling on a few, I packed mine up and took them in to my office so I wouldn’t eat the whole pan all by myself!
Where you ever a girl scout? What is your favorite type of girl scout cookie?
- 2 cups flour
- ¾ cup powdered sugar
- 1 cup butter, softened
- 2 cups sugar
- ½ cup butter
- ¾ cup light corn syrup
- 1½ cup heavy cream
- 2½ cups unsweetened shredded coconut, toasted
- Preheat the oven to 350 degrees. In the bowl of an electric mixer combine the flour, powdered sugar and butter. Start beating on low and gradually increase the speed until the mixture comes together and forms a ball of dough.
- Press the dough into the bottom of a greased 9x13 pan, bake for 15-18 minutes or until lightly golden and flaky.
- In a large pot add the sugar, butter, corn syrup, and cream. Cook on medium heat stirring frequently.
- Meanwhile, spread the shredded coconut on a sheet pan and toast in the oven until it is golden, watch it carefully to make sure it doesn't burn.
- Continue cooking the caramel until it reaches the firm ball stage. Then stir in the toasted coconut and pour over the cookie crust. Once cool, drizzle with melted chocolate and cut into bars to serve.