The recipe is a little lengthy, but totally worth it! Also, in the mood for Thin Mints instead? Find the recipe here!
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour (I used Cooqi Gluten Free Flour)
1/4 tsp salt
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality caramels
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are okay)
Plus extra butter to help melt chocolate
This recipe makes one 9 X 13 inch pan of Samoas squares, but I cut it in half and used a 8 X 8 inch pan. This recipe is adapted from Key Ingredient.
Preheat oven to 350 degrees and lightly grease a 9×13-inch baking pan.
In a large bowl, cream together sugar and butter, until fluffy. Beat in the egg and vanilla extract. Working at a low speed, gradually beat in the flour (I use Cooqi Gluten Free) and salt until mixture is crumbly. The dough does not need to come together. Pour crumbly dough into the pan and press into an even layer. Press well and for several minutes.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Let the pan cool completely before adding the caramel coconut topping.
Coconut Caramel Topping
The original recipe said to wait for the cookie bottom to be done before toasting the coconut in the oven, but I didn’t want to turn my oven off and then on again. So I toasted the coconut while the cookie bottom was baking.
Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 10-15 minutes, stirring every 5 minutes, until coconut is golden. Let it cool on the baking sheet. Be careful because there is a fine line between toasted coconut and burnt coconut!
Unwrap the caramels (I used half a bag of the classic Kraft caramels) and place in a large microwave-safe bowl with milk. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
When smooth, fold in toasted coconut with a spatula. Put dollops of the coconut caramel topping all over the cookie base. Using the spatula, spread the topping into an even layer.
Let the topping set until cooled. You could either put it in the refrigerator or wait until the next day to make sure they are set.
When set, cut into squares with a large knife or a pizza cutter.
Either method you use, add some butter to the chocolate to help it melt and become smooth.
Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.
Transfer all of the remaining chocolate (or melt a bit of additional chocolate) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container. They can also be stored in the freezer.