Description
Buttery shortbread crust topped with chewy caramel coconut and drizzled with chocolate a delicious homemade twist on Samoa cookies!
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks, 226g) cold unsalted butter, cut into cubes
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) heavy cream
- 1/4 cup (57g) unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 6 cups shredded coconut, toasted
- 1 cup (170g) semi-sweet chocolate chips
- 1 tablespoon vegetable oil (or coconut oil)
Instructions
- Prepare the Shortbread Crust:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, sugar, and salt.
- Cut in cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of a 9×13 inch baking pan.
- Bake for 20-25 minutes, or until lightly golden brown.
- Remove from oven and let cool completely.
- Make the Caramel Coconut Topping:
- Preheat oven to 325°F (160°C). Spread shredded coconut in a single layer on a baking sheet. Bake for 5-7 minutes, or until lightly golden brown, stirring halfway through. Let the toasted coconut cool completely.
- In a medium saucepan, combine granulated sugar and heavy cream. Stir to combine.
- Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil.
- Once boiling, stop stirring and let it cook for about 5-7 minutes, or until the mixture turns a light amber color. Use a candy thermometer to monitor the temperature; it should reach about 245°F (118°C).
- Remove from heat and stir in butter and salt until melted and smooth.
- Stir in vanilla extract and sweetened condensed milk until well combined.
- Stir in toasted coconut until evenly coated.
- Spread the caramel coconut mixture evenly over the cooled shortbread crust.
- Bake in the preheated oven at 350°F (175°C) for 12-15 minutes, or until the caramel is bubbly and lightly golden brown.
- Remove from the oven and let the bars cool completely in the pan before cutting.
- Drizzle with Chocolate:
- In a microwave-safe bowl, combine chocolate chips and vegetable oil (or coconut oil).
- Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Drizzle the melted chocolate over the cooled caramel coconut bars.
- Let the chocolate set completely before cutting the bars. You can speed up the process by placing the bars in the refrigerator for about 30 minutes.
- Once the chocolate is set, cut the bars into squares or rectangles.
Notes
- Use cold butter for the shortbread crust.
- Don’t overmix the shortbread dough.
- Toasting the coconut is essential for flavor.
- Watch the caramel carefully to prevent burning. Use a candy thermometer for best results.
- Cool the bars completely before cutting to allow the caramel to set.
- Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Can be frozen for up to 2 months. Wrap individually in plastic wrap before freezing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes