These Paleo Samoa Cookie Bars are just like the popular Girl Scout Cookies, but homemade and healthier! Gluten free, dairy free, and so delicious!
What is a Samoa cookie?
Are you familiar with Samoa cookies? They are a shortbread base topped with caramel and toasted coconut and drizzled with chocolate. They are also known as Caramel deLites and according to the Girl Scout website are the 2nd most popular cookie after Thin Mints. These bars have all those same components, but gluten free and dairy free! I also decided on bars instead of cookies because they're easier and just as tasty! I do have a no-bake vegan samoa cookie recipe that you'll also love.
Simple Shortbread
I used the same shortbread base that I used for my Paleo Homemade Twix. It's simple and so delicious. It's the only baking part of this recipe and it's super quick. It is not overly sweet which is good because the caramel layer is quite sweet so it balances out perfectly. It's a mixture of almond flour, coconut flour, coconut oil and maple syrup- so easy.
I do want to give a heads up about this recipe. Everything about it is easy, but it is a little time consuming. Making the caramel takes a little time, then toasting the coconut- neither of which are hard. This isn't a recipe that will be finished in 20 minutes, but the final result is SO worth it! I promise!! I actually made the caramel a day ahead which I totally recommend if you have the time.
Making perfect caramel
Speaking of caramel, it took me 3 tries to get it perfect. The first time the sugar was rock hard and totally seized up on me, the second time was better but still not great. The third time I used a mixture of honey and coconut sugar and that's when it came out perfect. Thick, sweet, and not too dark. The caramel sauce is good on its own, but when mixed with the toasted coconut- whoa!! It is amazing!
You will love these homemade Paleo Samoa Cookie Bars! The delicate shortbread, the chewy, sweet caramel coconut layer and of course the chocolate to top it off. Here are some more Girl Scout copycats to try:
- Thin Mint Cookies (paleo)
- Homemade Tagalong Cookies (paleo)
- Shortbread Lemonades (paleo and vegan)
- Paleo Vegan Samoa Cookies
- Tagalong Bars (paleo, vegan, nut free)
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Samoa Cookie Bars
Ingredients
Caramel Layer
- ½ cup honey
- ½ cup coconut sugar
- ¾ cup coconut cream
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 2 cups unsweetened finely shredded coconut
Shortbread Crust
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon vanilla
- ⅓ cup melted coconut oil
- ⅓ cup maple syrup
Chocolate
- 1 ¼ cup dairy free chocolate chips divided
Instructions
Caramel Layer
- Make the caramel sauce. This can be done ahead of time and stored in the fridge. In a small sauce pan, combine honey, coconut sugar, coconut cream, and salt.
- Heat over medium heat until just boiling, turn to low and let simmer for 10 minutes. Stir continuously to prevent burning.
- Remove from heat and add coconut oil and vanilla and whisk to combine. This may take some whisking to fully incorporated it. Pour the caramel into a glass jar and let cool at room temperature.
- While the caramel is cooling, toast the coconut. Preheat the oven to 350° and spread coconut evenly on a sheet tray. Bake for 10 minutes, stirring every 2-3 minutes. This is important to ensure it does not burn.
- Keep the oven on to bake the shortbread.
- Once the caramel has cooled (you can even make the shortbread while you wait), add in the toasted coconut and stir until it is evenly mixed.
Shortbread Instructions
- Line a 9x9 pan with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined. Press into the bottom of the prepared pan and bake for 13-15 minutes, or until sides are slightly brown. Let cool before topping with caramel layer.
- Once shortbread has cooled, top with the caramel/coconut mixture and spread it as evenly as possible. Place in the fridge to set for 1-2 hours.
Chocolate Bottom and Drizzle
- Remove the bars from the fridge and using the parchment paper, remove them from the pan. Cut into 16 squares.
- Place 1 cup of the chocolate chips in a small microwaveable bowl. Microwave in 10 second increments, stirring between each one, until they are fully melted. Dip the bottom of each square into the chocolate and place back on the parchment paper.
- Once all bars have been dipped, melt the remaining chocolate the same way and drizzle over bars. You may need a new bowl because little pieces of the shortbread may fall into the first one.
Amy says
We're in full blown girl scout cookie selling now, these look WAY better! And I'm sure they taste divine, that shortbread crust is PERFECT!!
Jessica DeMay says
Thanks, Amy! Yes, I've seen them selling everywhere which inspired me 🙂
Kari Peters says
These look so decadent! I'm pinning these for later reference because I know my mom would absolutely love these for here birthday in a few months!
Jessica DeMay says
Thanks, Kari! I hope your mom loves them 🙂
Skylar says
I made these today for a friend's birthday. The picture looked so amazing and I love Samoa cookies, so I thought I would try them. I've been eating paleo for over a year and my friend just started.
I have to admit I was disappointed. I did okay and they looked great until I had to dip them in chocolate. What a complete mess. The shortbread crumbled into the chocolate. Then trying to extricate the cookie out of the chocolate was a challenge. The caramel layer was so gooey and didn't really set up even after several hours in the fridge.
I didn't really expect these to taste like the Samoa cookies from the box, but I had hoped that they would taste good to me. The caramel layer was just too sweet for me and had a weird taste. Not sure if that's the coconut sugar or what.
Unfortunately, I ended up scrapping them because they looked really unappetizing after the chocolate dipping fiasco. Oh well. I tried.
Jessica DeMay says
I'm so sorry they didn't turn out for you, Skylar! The caramel layer definitely should have set up nicely in the fridge. The dipping does leave a little shortbread behind (as you may see in some pictures), but it shouldn't completely crumble. Thank you for trying the recipe- sorry they disappointed!
Carrie Forrest says
This is my favorite flavor combination
Jessica DeMay says
Thanks, Carrie! It is so good!
Hannah Healy says
What a delicious treat! 🙂
Jessica DeMay says
Thanks, Hannah!
Georgina Young says
I've never tried real Samoas before but these look absolutely amazing! Making me very hungry I have to say 😉
Jessica DeMay says
You've never had a real one?? Really? Well, you'll still love these 🙂
Erin Carter says
These sound so amazing! Going on the to-make list for sure!
Jessica DeMay says
Thanks, Erin!
Becky Winkler (A Calculated Whisk) says
These are just gorgeous! Crying over here that I can't have them because of my coconut allergy. Those used to be my fave GC cookies!
Jessica DeMay says
Thanks, Becky~ Oh, what a bummer! There is really nothing that can replace coconut in a samoa 🙁
Stacey Crawford says
You had me at Samoa! Such a favorite flavor combination.
Jessica DeMay says
Thanks, Stacey!
Emily @ Recipes to Nourish says
Whoa! Now these look unbelievable! I might just have to make these very soon.
Jessica DeMay says
Thanks, Emily! Hope you enjoy them!