Description
Samoa Cookie Bars capturing the classic flavors of Samoa cookies—crispy shortbread, caramel, toasted coconut, and chocolate drizzle—in a chewy, crunchy bar form that’s easy to make and irresistible.
Ingredients
Shortbread Cookie Layer:
1¼ cups almond flour (120g)*
¼ cup coconut flour (28g)*
⅓ cup refined coconut oil (66g), melted**
3 tbsp maple syrup (50ml)
1 tsp vanilla extract
½ tsp kosher salt
Caramel Coconut Layer:
6 oz soft caramels (e.g., Cocomels)***
2 tbsp water
2 cups unsweetened shredded coconut (160g)
Chocolate Drizzle:
¼ cup dark chocolate chips (e.g., Guittard)
Flaky sea salt (optional)
*For nut-free option, substitute almond flour with oat flour.
**Refined coconut oil preferred for neutral taste.
***Use dairy-free caramels for vegan treat.
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Mix almond flour, coconut flour, melted coconut oil, maple syrup, vanilla, and salt until soft dough forms.
- Press dough evenly into pan; bake 10–12 minutes until lightly golden. Cool completely.
- Melt caramels with water over low heat, stirring until smooth. Remove from heat and stir in shredded coconut.
- Spread caramel coconut mixture evenly over cooled shortbread; press gently.
- Melt chocolate chips and drizzle over top. Sprinkle flaky sea salt if desired.
- Chill bars until firm, then slice into squares and enjoy!
Notes
Use oat flour instead of almond flour for nut-free version.
Swap coconut oil with butter for richer taste.
Use vegan caramels for dairy-free bars.
Add toasted nuts like pecans or walnuts to caramel layer for crunch.
Try dark, milk, or white chocolate for drizzle variations.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
