Caramel Coconut Bars

Okay, so imagine if a Samoa/Caramel deLite Girl Scout cookie decided to become a bar cookie, got way more indulgent, and showed up looking like it belongs in a fancy bakery case. That’s what we’re dealing with here. Caramel Coconut Bars are basically a buttery shortbread base topped with a thick layer of coconut-studded caramel, then finished with a chocolate drizzle because we’re not here to play it safe. They’re chewy, crunchy, sweet, buttery, and have that perfect coconut-caramel combo that makes your brain light up like a Christmas tree. I made these for a bake sale once and they sold out in seventeen minutes. SEVENTEEN. Someone came back an hour later asking if I had more and offered to pay double. I didn’t have more because I’d eaten three for “quality control” before even bringing them. These bars create obsession.

Why You’ll Love This Recipe

Girl Scout cookie vibes. Tastes like Samoas but bigger, fresher, and you don’t have to wait for cookie season.

Three perfect layers. Shortbread, coconut caramel, chocolate. Each one plays its role beautifully.

Feeds a crowd. One 9×13 pan makes like 24-30 bars. Potluck champion material.

Toasted coconut magic. Toasting the coconut first creates depth and prevents sogginess. This is crucial.

Make-ahead friendly. These actually get better after a day. The flavors meld and the texture improves.

Looks bakery-professional. Those layers, that chocolate drizzle. Very impressive, very “I know what I’m doing.”

The Good Stuff You’ll Need

For the Shortbread Base:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1 tsp vanilla extract

For the Coconut Caramel Layer:

• 3 cups sweetened shredded coconut (the regular kind, not the fancy unsweetened stuff)
• 1 can (14 oz) sweetened condensed milk
• 1/3 cup light corn syrup
• 1/4 cup (4 tbsp) unsalted butter
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Optional: 1/2 tsp coconut extract for extra coconut flavor

For the Chocolate Drizzle:

• 1 cup semi-sweet or dark chocolate chips
• 1 tbsp coconut oil or shortening (makes it smooth and drippy)
• OR use milk chocolate if you prefer sweeter

Let’s Do This

Step 1: Toast That Coconut

Preheat oven to 350°F (175°C).

Spread shredded coconut on a baking sheet in an even layer.

Toast in the oven for 8-12 minutes, stirring every 3-4 minutes, until golden brown and fragrant. Watch it carefully—coconut goes from golden to burnt in about 30 seconds.

Remove from oven and let cool. This step is crucial for flavor and texture.

Step 2: Make the Shortbread Base

Keep oven at 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides (this is your escape hatch later).

In a large bowl (or food processor), mix flour, sugar, and salt.

Add cold butter cubes and vanilla. Use a pastry cutter, your hands, or pulse in the food processor until the mixture looks like coarse crumbs and starts to come together when pressed.

Press the mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to really pack it down.

Poke the bottom all over with a fork (this prevents puffing).

Bake for 20-25 minutes until lightly golden around the edges. Don’t overbake—it should still be pale.

Remove from oven and let cool while you make the caramel layer. Keep oven on.

Step 3: Make the Coconut Caramel

In a medium saucepan over medium heat, combine sweetened condensed milk, corn syrup, butter, and salt.

Cook, stirring constantly, until the mixture comes to a boil. Let it boil for 1 minute, stirring continuously. It should thicken slightly and turn a light caramel color.

Remove from heat and stir in vanilla extract (and coconut extract if using).

Fold in the toasted coconut until evenly distributed.

Step 4: Assemble and Bake

Pour the coconut caramel mixture over the baked shortbread base.

Spread it evenly with a spatula, making sure to get it all the way to the edges.

Return to the oven and bake for 18-22 minutes. The coconut should be golden brown and the caramel should be bubbling.

Remove from oven and let cool completely in the pan. This is important—if you try to cut them while warm, they’ll fall apart.

Step 5: Chocolate Drizzle Time

Melt chocolate chips with coconut oil in the microwave (30-second bursts, stirring between) or in a double boiler until smooth.

Let cool for 2-3 minutes—if it’s too hot, it’ll be too thin.

Drizzle the chocolate over the cooled bars using a spoon, fork, or piping bag. Go back and forth in lines, or make a zigzag pattern, or just go wild. This is your artistic moment.

Let the chocolate set at room temperature for about 30 minutes, or pop in the fridge for 10 minutes to speed things up.

Step 6: Cut and Serve

Use the parchment overhang to lift the entire thing out of the pan.

Place on a cutting board and use a sharp knife to cut into bars. Wipe the knife clean between cuts for neat edges.

Serve at room temperature and prepare for people to lose their minds.

Serving Suggestions

These are basically perfect as-is, but here are some ideas:

• Serve with coffee or tea for an afternoon treat
• Add to cookie platters for parties or holidays
• Warm slightly in the microwave for 10 seconds to soften the caramel
• Pair with vanilla ice cream for a deconstructed sundae
• Package in cellophane bags for gifts
• Serve alongside fresh fruit for contrast

Switch It Up

Samoa Bars (Full Version): Add a layer of chocolate ganache under the coconut caramel for the complete Samoa experience.

Almond Joy Bars: Add 1 cup chopped almonds to the coconut caramel mixture.

Dark Chocolate Version: Use dark chocolate for the drizzle and reduce sugar in the shortbread by 2 tablespoons.

Extra Chocolate: Instead of drizzling, completely cover the top with melted chocolate for a thicker layer.

Salted Caramel: Add flaky sea salt on top of the chocolate drizzle before it sets.

Peanut Butter Addition: Swirl peanut butter into the caramel before adding coconut for a PB twist.

Macadamia Coconut: Add 1/2 cup chopped macadamia nuts to the coconut mixture. Very tropical.

Storage Tips

These store beautifully and actually improve with age (up to a point).

Store in an airtight container at room temperature for up to 5 days. Put parchment between layers if stacking.

Store in the refrigerator for up to 2 weeks if your kitchen is warm. Let come to room temp before serving for best texture.

Freeze uncut (in the whole slab) or individual bars wrapped in plastic for up to 3 months. Thaw in the fridge overnight.

The chocolate drizzle can get soft in warm environments, so refrigerate if your kitchen is hot.

For gifting, wrap individual bars in wax paper or parchment and tie with twine or ribbon.

Why This Works So Damn Well

Caramel Coconut Bars work because each layer has a specific job. The shortbread base provides buttery richness and structural support—it’s sturdy enough to hold the heavy caramel layer without getting soggy. The coconut caramel layer is where the magic happens: the sweetened condensed milk creates that sticky-sweet caramel flavor, the corn syrup prevents crystallization and adds chew, and the toasted coconut provides texture and flavor complexity.

Toasting the coconut first is crucial. Raw coconut would release moisture during baking and make everything soggy. Toasted coconut is drier, more flavorful, and holds up to the caramel without breaking down. The chocolate drizzle adds visual appeal and a slight bitter note that balances all that sweetness.

The key is letting everything cool completely before cutting. The caramel needs time to set up, and the chocolate needs to harden. Cutting too soon results in a messy situation where the layers separate and everything falls apart. Patience is rewarded with clean, beautiful bars.

The combination of textures—crumbly shortbread, chewy caramel, crunchy coconut, smooth chocolate—creates a complete sensory experience. And the flavor progression from buttery to sweet-caramel to chocolate is perfectly balanced. This is engineered deliciousness.

When to Make These

Bake Sales: These sell out fast. Make a double batch and price them high because they’re worth it.

Potluck Contributions: Bring these and you’ll be invited to every future gathering.

Girl Scout Cookie Cravings: When you need Samoas but it’s not cookie season. Problem solved.

Holiday Cookie Trays: These stand out among regular cookies. Very impressive.

Gift Giving: Package in cute boxes or tins for homemade gifts that actually impress.

Just Because: Sometimes you need caramel coconut bars and that’s completely valid.

Questions People Actually Ask

Q: Can I skip toasting the coconut? A: You could, but you shouldn’t. Toasting adds crucial flavor and prevents sogginess. It takes 10 minutes and makes a huge difference.

Q: My caramel layer is too runny. What happened? A: You didn’t cook it long enough or didn’t let it boil for a full minute. The mixture needs to thicken and darken slightly.

Q: The shortbread is too crumbly and won’t press together. Help! A: Your butter might have been too cold, or you need to process/mix it longer. It should hold together when pressed. Add 1 tbsp of cold water if needed.

Q: Can I use unsweetened coconut? A: Yes, but you’ll need to add 1/4 cup more sugar to the caramel mixture to compensate.

Q: The bars are falling apart when I cut them. What did I do wrong? A: You cut them before they were completely cool. Let them cool for at least 2 hours, preferably 4, before cutting.

Q: Can I make these gluten-free? A: Yes! Use a 1:1 gluten-free flour blend for the shortbread. Everything else is naturally gluten-free.

Q: My chocolate drizzle is too thick. How do I fix it? A: Add a bit more coconut oil (1/2 tsp at a time) and reheat briefly until it’s the right consistency.

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