This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Samoas are one of my favorite girl scout cookies. I have been wanting to try these for a while now. I loved how they turned out! And do you know what I think? I think these are better than the real thing! Now I can get my girl scout samoas fix year round. 🙂

Samoas bar on white plate

Rating: 4 stars  Difficulty of Recipe: 3 stars
Review:  To save on some time you can always skip the dipping the bottom of the cookie part in the chocolate, and just drizzle the chocolate on top. Either way these will taste amazing!

Pin this now to find it later

Pin It

Samoas Bars

By: Alyssa Rivers
I think these are better than the real thing!  Now I can get my girl scout samoas fix year round. ?
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 Bars


Samoas Bars


  • Preheat oven to 350 degrees.  To make the cookie base, cream together the butter and sugar.  Next add the eggs and vanilla.  Then add the flour and salt until combined.  It will be crumbly and that is ok!
  • For easier removal, line a 9×13 pan with parchment paper.  Press the cookie dough base in the bottom.  Bake for 20-25 minutes and allow to cool.
  • Toast the coconut by laying on a baking sheet and cooking turning occasionally for 10-15 minutes until the tops are slightly golden.  Remove from oven and set aside.
  • Unwrap your caramels (or use the baking caramel bits like I did) and put into a microwave safe dish.  Add the milk and salt.  Microwave until melted stirring every 30 seconds.  Once melted, add the toasted coconut and spread over the cookie base.  Allow to cool completely.
  • Remove the bars from the pan and cut into desired shape.  Melt the chocolate in the microwave (stirring every 30 seconds)  and dip the bottom of each square in the chocolate.  Or you can spread the bottom with a spoon if too crumbly.  Lay them on fresh parchment paper.
  • Put the remaining chocolate in a zip lock bag and snip the corner.  Pipe lines of chocolate on each square.  Refrigerate until chocolate hardens and serve!


Calories: 507kcalCarbohydrates: 67gProtein: 5gFat: 25gSaturated Fat: 17gCholesterol: 40mgSodium: 275mgPotassium: 129mgFiber: 2gSugar: 50gVitamin A: 374IUVitamin C: 1mgCalcium: 83mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. An easier way to do the chocolate is to flip the entire pan, prior to cutting and spread the melted chocolate on the bottom, put in fidge to harden and then flip and drizzle chocolate on top and then cut!

  2. A great recipe – made them this weekend to send to my dad for Father’s Day. I had some chocolate caramels from a local candy company and used that with the coconut on top. Thanks for sharing!