This one is for those of you who just KNOW that Samoas are the best Girl Scout cookie.
I think Thin Mints get way too much attention during Girl Scout cookie season. Yes, they’re a classic, but nothing compared to the coconut-y, caramel filled shortbread gem that is the Samoa.
My rendition of my all time favorite, which are apparently also known as “Caramel deLites” (?) nowadays, gives a big emphasis on the buttery shortbread. Not only does the shortbread stand out here, but it does so with a little (read: a LOT) of help from Kerrygold salted butter.
I’ve said it before and I’ll say it again. Choosing a good quality butter truly does make a difference in recipes and my loyalty to Kerrygold is pretty damn strong.
I put a spin on the Samoa by combining the shortbread cookie crust with a soft-baked chocolate cookie topping. And then that chocolate cookie is nestled on top of a toasted coconut and caramel core. Ummm yeah. Quite the mouthful and really tasty IMO.
My rendition of my FAVORITE Girl Scout cookie puts more emphasis on the shortbread crust but makes sure to still highlight the infamous coconut and caramel combo.
Shortbread Cookie Crust:
- 1 1/4 cups all purpose flour
- 1 Stick of Kerrygold salted butter
- 1/4 cup packed dark brown sugar
- 1 TBSP vanilla
- 1/2 tsp kosher salt
- 1 3/4 cup sweetened shredded coconut, toasted
- 4 TBSP butter
- 3/4 cup store bought caramel sauce
Soft-baked Chocolate Cookie:
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 2 eggs
- 2 TBSP vanilla
- 1/4 cup vegetable oil
- 1/4 cup sweetened shredded coconut, for topping (untoasted, as it will toast in the oven)
- 1/2 cup semi-sweet chocolate chips
Make the shortbread
Preheat oven to 375. In a food processor, pulse the shortbread ingredients together until combined. Press the dough into the bottom of a parchment lined 8×8 pan. Dock (aka use a fork to poke holes) the dough. Bake for 10 minutes. Set aside.
Prep the coconut/caramel layer
In a small pan, melt the butter and toast the shredded coconut over medium heat until lightly browned. Combine with the caramel sauce, and pour that combo on top of the baked shortbread.
Make the chocolate cookie
Combine the dry ingredients in a bowl. Set aside. In a separate bowl, whisk the sugar and vegetable oil together for about a minute. Add in the eggs, one at a time, then add in the vanilla. Fold the wet and dry ingredients together until just combined. Pour on top of the coconut/caramel layer.
Top with additional toasted coconut and chocolate chips. Bake at 375 for 22-25 minutes.
Let the bars cool completely before cutting. I like to keep them in the fridge overnight before cutting, but 2 hours would suffice.
- When cutting your bars, hold your knife under really hot water before each cut. That will help you get clean cuts each time.