Why You’ll Love Caramel Coconut Bars Recipe

If you’re a fan of Samoas Girl Scout cookies, you’ll love this recipe! These Caramel Coconut Bars are made with simple ingredients but pack all the irresistible flavors of the beloved cookie. The combination of buttery shortbread, chewy toasted coconut, and gooey caramel is simply mouthwatering. Plus, they’re easy to make, and you don’t have to wait for cookie season to enjoy them. Whether served as a treat at a party or a sweet snack at home, these bars are always a hit!

Ingredients

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup sweetened condensed milk
2 cups shredded sweetened coconut
1 cup caramel sauce
1/4 cup semisweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it.
In a mixing bowl, combine the flour, sugar, and salt. Add the softened butter and mix until the dough comes together.
Press the dough evenly into the bottom of the prepared pan to form a smooth, even base.
Bake the cookie base for 15-18 minutes, or until lightly golden brown. Remove from the oven and allow it to cool slightly.
While the cookie base cools, toast the shredded coconut. Spread the coconut in a single layer on a baking sheet and toast it in the oven for 5-7 minutes, stirring occasionally, until golden brown. Watch carefully to avoid burning.
In a saucepan over medium heat, combine the caramel sauce and sweetened condensed milk. Stir constantly until the mixture is smooth and heated through.
Once the cookie base has cooled slightly, spread the caramel sauce evenly over the top.
Sprinkle the toasted coconut over the caramel layer, pressing it down gently to adhere.
Melt the semisweet chocolate chips in the microwave or using a double boiler. Drizzle the melted chocolate over the coconut topping.
Refrigerate the bars for at least 1 hour to set before cutting them into squares.

Servings and Timing

Servings: 16 bars
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes (including chilling time)

Variations

Gluten-Free: Use gluten-free flour to make these bars gluten-free.
Dairy-Free: Replace the butter with a dairy-free alternative like margarine or coconut oil, and use dairy-free chocolate chips.
Nutty Addition: Add chopped nuts like pecans or almonds to the caramel layer for added crunch and flavor.
Chocolate Coating: For a richer chocolate flavor, dip the bottom of each bar in melted chocolate before serving.

Storage/Reheating

Storage: Store the bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to a week.
Freezing: You can also freeze the bars. Wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. Allow them to thaw at room temperature before serving.
Reheating: If you prefer to enjoy these bars warm, reheat them in the microwave for 10-15 seconds, or warm them in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I use unsweetened coconut for this recipe?

While you can use unsweetened coconut, the sweetened coconut helps balance the caramel’s sweetness and gives these bars their signature flavor.

Can I substitute the caramel sauce?

Yes, you can make your own caramel sauce at home if you’d prefer, or use store-bought caramel topping.

How do I keep the coconut from burning during toasting?

To avoid burning the coconut, stir it frequently and keep a close eye on it while it toasts in the oven. It can burn quickly, so be ready to remove it as soon as it’s golden brown.

Can I make these bars ahead of time?

Absolutely! These bars actually taste better after they’ve had some time to set in the fridge, so feel free to make them a day or two in advance.

Can I use a different type of chocolate?

Yes, you can experiment with milk chocolate or even white chocolate for a different flavor. Just be sure to melt it gently to prevent it from seizing.

How do I cut the bars neatly?

For clean cuts, use a sharp knife and lightly warm the blade under hot water before slicing. This helps the chocolate stay intact without cracking.

Can I double the recipe?

Yes, you can double the ingredients and bake them in a larger pan, such as a 9×13-inch dish. Just make sure to adjust the baking time accordingly.

Can I add a drizzle of caramel on top?

For extra caramel flavor, you can drizzle additional caramel sauce on top after the bars have chilled and set.

Can I make these without a stand mixer?

Yes, you can easily make the cookie base and mix everything by hand with a spoon or hand mixer.

Are these bars very sweet?

Yes, these bars are quite sweet due to the combination of caramel, coconut, and chocolate. If you prefer a less sweet treat, consider using a bit less caramel sauce or chocolate.

Conclusion

These Caramel Coconut Bars are the perfect dessert for anyone who loves the combination of sweet and savory flavors. With their chewy coconut topping, buttery cookie base, and gooey caramel center, they are a treat that will transport you back to your favorite Girl Scout cookie memories. Whether you make them for a special occasion or just to satisfy a craving, they’re sure to be a hit every time.

Caramel Coconut Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These delicious Caramel Coconut Bars are a perfect treat for any occasion, blending a rich caramel flavor with coconut and a buttery crust. Easy to make and absolutely addictive, they will be the star of your next dessert spread. Try this mouthwatering recipe for a chewy, crunchy bar that’s guaranteed to please every sweet tooth!

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
Make the crust: In a medium bowl, combine flour, butter, sugar, salt, and vanilla extract. Mix until the dough comes together. Press the dough into the bottom of the prepared pan to form a crust.
Bake the crust: Bake for about 10 minutes, or until the edges are lightly golden. Remove from the oven and set aside.
Prepare the caramel filling: In a medium saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, and salt. Stir continuously until the mixture comes to a simmer. Continue to cook for 5–7 minutes until the caramel thickens and becomes smooth. Remove from heat and stir in vanilla extract.
Assemble the bars: Pour the caramel mixture over the baked crust. Sprinkle the shredded coconut evenly over the caramel.
Bake the bars: Return the pan to the oven and bake for an additional 20–25 minutes, or until the coconut is golden brown.
Cool and cut: Allow the bars to cool completely in the pan before cutting them into squares.

Notes

For extra flavor, you can drizzle melted chocolate on top after baking.
These bars are best stored in an airtight container for up to 5 days.