Toasted Coconut Caramel Shortbread Bars (aka Homemade Samoa Cookie Bars)
These toasted coconut caramel shortbread bars are my take on the classic Samoa Girl Scout Cookie, but in bar form! They're vegan, gluten-free, and made with super simple, wholesome ingredients like almond and oat flours, maple syrup, coconut oil, freshly toasted unsweetened coconut, and dark chocolate.
Ingredients
shortbread layer
- 1 cup almond flour
- 1 cup oat flour
- 1/4 cup virgin coconut oil melted
- 2 Tablespoons maple syrup
- 1/4 teaspoon sea salt
caramel layer
- 1 1/2 cups unsweetened shredded coconut
- 3/4 cup maple syrup
- 1/2 cup coconut cream from the top of a chilled can of coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
chocolate layer
- 1 cup roughly chopped dark chocolate or chocolate chips
- 2 Tablespoons coconut cream from a chilled can of coconut milk
- Flaky sea salt for topping optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper. You can toast the coconut now in your oven as it preheats, or wait until step 4 for instructions on toasting the coconut later.
- Mix together all shortbread ingredients in a bowl, then use your hands to crumble it into the pan, pressing out to form a thin, even layer. Be sure to get it all the way to the corners of the pan.
- Bake for 15 minutes, until just barely golden around the edges. Remove from oven and let cool completely while you work on the caramel layer. You can speed this up by placing the pan on a shelf in your freezer for 15 minutes or so to chill, if you have the space.
- While the shortbread layer bakes, toast the coconut. Spread in a thin layer on a sheet pan, and bake for 8-12 minutes, or until deeply golden. Watch this closely as coconut can go from golden to burnt in just a minute or two.
- Place maple syrup and coconut cream in a small pot over high heat. Bring to a boil, then reduce to low and let simmer for 20 minutes. After 20 minutes, turn off the heat and add in the salt and vanilla.
- Once your shortbread layer is cooled, add the toasted coconut to the pot with the finished caramel (it won't make a difference if the caramel is still warm, or has already reached room temperture at this point) and stir to combine. Pour over the shortbread layer, and spread out to form an even layer.
- Place the chocolate and 2 Tablespoons coconut cream in a small microwave-safe bowl and heat in 20 second increments, until melted. Alternately, you can do this on the stove in a small pot on the lowest possible heat setting, stirring constantly, until just melted.
- Pour melted chocolate over the caramel layer, using a spoon to spread it into an even layer. Sprinkle on a few pinches of flaky sea salt, if using, then place in the fridge to let set for 10 minutes, until chocolate is firm.
- Use the parchment paper to lift the entire slab of shortbread cookie bars out of the pan, then use a sharp knife to cut into 16 squares. Serve immediately, or transfer to an airtight container. For a softer texture, keep at room temperature for up to 5 days. For a more firm texture, keep in the fridge for up to 1 week.
Notes
You can make your own oat flour by pulsing 2-3 cups of oats in a food processor or high-speed blender until a flour-like consistency is achieved. Measure out 1 cup for this recipe, and save the rest for future baking! I prefer the texture and flavor of this shortbread when both oat + almond flours are used, though you could use all of one or the other if needed.
Canned coconut milk naturally separates when cold, into a thick creamy layer on top and a thin, watery layer on the bottom. You can shake a can of coconut milk at the store to see if it's already separated (it won't make any sound), or take a fully liquid can and put it in the fridge overnight to let it separate. You want ONLY the creamy top layer for this recipe, which helps make the caramel thick and rich. Alternately, I occasionally find cans of coconut cream at the store, which can be used immediately without waiting for any chilling or separation. Either way, a single can of coconut milk should yield plenty of cream for this recipe.