Samoa Blondies combine 2 favourite cookie bars into one; chewy blondies on the bottom with a caramel, coconut and chocolate Samoa bar topping.
This Samoa Blondies recipe came about, truthfully, as a reason to help use up a large bag of coconut that I had bought at Costco! I’m one of those for whom a great bargain is irresistible but it can be a double edged sword because I am also one of those people who tries 110% never to waste any food. That bag of coconut was huge but I am determined to use it and not to throw any of it out!
Lucky for me, even the kids in our house love coconut, so Snowballs, Chocolate Dipped Coconut Balls and even Coconut Shrimp will probably all be in the works over the next couple of weeks. I’ll make Spouse a batch of her favourite Toasted Coconut Shortbread Cookies too for the freezer. There’ll likely be one or two new recipes developed too.
I was going to make my standard Samoa Bars recipe to use it in some cookie bars but decided, after a few other successful combinations with a blondie base, to combine these 2 into a single cookie bar recipe. I certainly was not disappointed in the result.
I was even happier when I froze them for a few days as a test and they thawed beautifully and maintained their fantastic double caramel flavour and chewy texture. This may well be one that makes it to the Christmas Cookie List this year!
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- 3 cups flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup + 2 tbsp butter
- 3 cups packed brown sugar
- 3 eggs
- 1 ½ tbsp vanilla extract
- 12 oz good quality chewy caramel candies Kraft caramels are an excellent choice
- 4 tbsp milk
- 1 tsp vanilla extract
- 3 cups toasted coconut
- 3/4 cup melted chocolate chips
Preheat the oven to 350 degrees F. Lightly grease a 9x13 baking pan and line the bottom and sides with parchment paper. I use a single sheet of parchment paper and cut slits in the paper at the corners to fit the sheet into the pan. This method is preferable because, when the cookies cool in the pan, the entire batch can be lifted out onto a cutting board, making them much easier to cut cleanly and evenly.
Sift together the flour, baking powder, salt and baking soda. Set aside.
Melt the butter in a small saucepan and remove from heat.
Add the brown sugar, eggs and vanilla, stirring until the brown sugar has dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.
Mix in the dry ingredients. Spread the batter into the prepared 9x13 baking pan.
Bake for about 30 - 35 minutes at 350 degrees F (325 F for glass bake ware) or until a wooden toothpick inserted into the center comes out clean. Cool for 20 minutes before adding the top layer. The blondies should still be warm but not cooled completely when the top is added. If the blondies are too cool when the topping is added the top will not adhere to the bottom layer as well.
For the top layer, toast the coconut on a cookie sheet at 300 degrees F for about 8 -10 minutes. Stir the coconut around the pan a couple of times while toasting.
Melt together the caramel candies, milk and vanilla extract over low heat. You can also do this in the microwave. Just check it every 30-60 seconds and stir.
Stir in the toasted coconut.
Spread coconut and caramel mixture over the warm blondie base and cool in the fridge for a couple of hours before cutting into squares. A serrated bread knife works best for this, cutting the squares on a cutting board after the parchment paper has been lifted out of the pan.
Melt the chocolate chips in a double boiler and drizzle the chocolate over the top of the squares. You can use a piping bag to drizzle the chocolate but most often I just use a Ziploc Bag with the corner snipped off.
Place drizzled squares on parchment or waxed paper to cool completely until the chocolate hardens.
These cookie bars freeze quite successfully for about a month.
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