Toasted Coconut Chocolate Bars. Imagine buttery shortbread cookies topped with sweet, lightly toasted coconut soaked in a maple caramel sauce. Each bar is coated in rich dark chocolate and finished with a sprinkle of sea salt. These bars are the perfect mix of sweet, salty, nutty, and ultra-chocolatey—packed with incredible flavor!

You know those famous Samoas Girl Scout cookies everyone raves about? These bars taste just like them, but in an even better, chewier form.

Originally, I planned to make these without a cookie crust—just toasted coconut covered in chocolate. But after testing, I realized the coconut needed something sturdy to sit on. That’s when I decided to add a shortbread layer.

It took a few tries, but I finally nailed it—and without using any cane sugar! The result? Samoa-inspired cookie bars. The crust is buttery and slightly salty, the coconut layer is perfectly sweet, and the chocolate ties everything together, making them downright irresistible.

Here’s how to make them:

Step 1: Make the shortbread crust
This cookie base is super simple. To make sure it holds well, I added an egg as a binder.

Just beat together butter, flour, maple syrup, an egg, and vanilla. The dough might seem crumbly at first, but once you press it into a square pan and bake it, it’ll come out perfectly.

Step 2: The coconut caramel
This layer is the star of the show. It’s a mix of lightly toasted coconut, maple syrup, cream, vanilla, and sea salt.

Start by boiling the maple syrup with coconut cream (or heavy cream) to make a caramel-like sauce that binds the coconut. Take it off the heat, stir in the vanilla and sea salt, then fold in the toasted shredded coconut. The mixture should be nice and sticky.

Step 3: Layer the coconut
Next, spread the coconut caramel over the baked shortbread, pressing it down firmly. Pop the pan into the freezer—this step is key! The bars need to be almost frozen before cutting, or they’ll fall apart.

Don’t worry if the coconut gets messy while slicing—just press any stray bits back into place. It doesn’t have to look perfect!

Once cut, freeze the bars again. Yes, twice—I know it’s a bit of a hassle, but this second chill makes dipping them in chocolate so much easier.

Step 4: Dip, dunk, or drizzle with chocolate
Now for the best part—the chocolate!

Melt your favorite dark chocolate (I usually go for 72%). Dip each frozen bar, coating it completely. Let the chocolate set for a minute, then finish with a pinch of flaky sea salt.

That salt balances the sweetness of the coconut and chocolate beautifully. Trust me, it’s a game-changer!

Store these bars in the fridge to keep the chocolate from melting. An airtight container or plastic wrap works best.