Soft Caramel Coconut Bars

These soft and gooey caramel coconut bars deliver a perfect balance of textures with a buttery shortbread crust, a luscious caramel coconut filling, and a smooth milk chocolate drizzle on top. Inspired by the beloved Samoas Girl Scout cookies, this treat is ideal when you crave something sweet that feels homemade but indulgent.

I first made these bars during a family gathering and they disappeared faster than anything else on the table. Now they are my go to when friends come over and everyone asks for the recipe.

Ingredients

• Crust: Half cup unsalted butter softened to room temperature for easy mixing, One third cup light or dark brown sugar to bring subtle sweetness and moisture, Quarter teaspoon salt to balance and enhance the flavors, One and one quarter cups all purpose flour spooned and leveled for a tender but sturdy crust
• Filling: Six tablespoons unsalted butter cut into pieces for smooth caramel richness, Three quarter cup light or dark brown sugar adding depth and sweetness, Two tablespoons honey for a natural floral touch that enriches caramel, Quarter cup heavy cream to create that creamy texture essential in caramel, Scant half teaspoon salt to highlight sweetness and complexity, One and one quarter cups sweetened shredded coconut for chewy texture and tropical flavor, Half teaspoon pure vanilla extract rounding out the caramel with warm notes
• Topping: Three quarter cup milk chocolate chips that melt beautifully for drizzling, Optional flaky finishing salt to contrast the sweetness and elevate the chocolate layer

Instructions

Sauté the Aromatics:

Preheat your oven to 350 degrees Fahrenheit and position a rack in the middle. Line an eight by eight inch metal baking pan with foil or parchment paper, then lightly grease it so nothing sticks later.

Make the Crust:

Using either a hand mixer or a stand mixer fitted with a paddle attachment, beat together the softened butter, brown sugar, salt, and flour for several minutes. The dough should become crumbly yet hold together when pressed between your fingertips. Transfer the mixture into the prepared pan and evenly press it down using the flat bottom of a measuring cup or your fingers. Bake this crust for 15 minutes while you prepare the filling.

Prepare the Filling:

In a medium saucepan set over medium heat, combine the butter cut into pieces, brown sugar, honey, heavy cream, and salt. Stir occasionally as it warms until the mixture starts bubbling consistently. Let it simmer for two minutes without stirring to develop the caramel’s richness. Remove the pan from heat, then stir in vanilla extract and shredded coconut until everything is evenly incorporated.

Assemble and Bake:

Pour this caramel coconut filling evenly over the baked crust. Smooth the top carefully with a spatula and return the pan to the oven for 12 minutes. Once done, transfer the pan to a wire rack and allow the bars to cool completely.

Apply the Chocolate Topping:

Melt the milk chocolate chips gently in a double boiler or microwave on low power. Take care to melt slowly to prevent the chocolate from seizing. Spoon the melted chocolate into a piping bag or a plastic zip top bag and snip off a tiny corner. Drizzle the chocolate over the cooled bars using a zigzag motion. I find it easiest to cut the bars into squares before drizzling. Sprinkle flaky finishing salt on top if you like a bit of texture with your sweet. Let the chocolate firm up for at least two hours before serving.

The shredded coconut is hands down my favorite ingredient here. It brings that perfect chew that dances with the smooth caramel and chocolate layers. These bars always bring back warm memories of holiday baking sessions with my grandmother where the kitchen smelled like caramel and toasted coconut.

Storage Tips

Store leftover bars in an airtight container at room temperature for up to three days. If your home is warm, refrigerate to keep the chocolate from melting and the bars firm. Let refrigerated bars come to room temperature for the best texture before eating.

Ingredient Substitutions

Butter can be replaced with vegan margarine for dairy free versions but expect a slightly different texture. Brown sugar may be swapped with coconut sugar for a more caramel like flavor. Use full fat coconut milk in place of heavy cream for a dairy free caramel with a hint of coconut richness.

Serving Suggestions

These bars make an excellent treat paired with a cup of coffee or black tea. Consider serving with fresh fruit slices to balance out their sweetness. They also work wonderfully as a dessert bar at gatherings or potlucks when cut into bite sized squares.

Let the bars come to room temperature before serving for the best texture and to allow the chocolate to set properly.

Your Recipe Questions Answered

→ What gives these bars their soft texture?

The soft texture comes from the shortbread crust that bakes to a firm yet tender base, combined with the gooey caramel coconut filling baked briefly to set while remaining chewy.

→ Can I substitute brown sugar in the filling?

Yes, light or dark brown sugar both work well, providing a deep molasses flavor that complements the caramel and coconut layers.

→ How do I prevent the chocolate from seizing when melting?

Melt the chocolate slowly over low heat, either in a double boiler or short bursts in the microwave, stirring frequently to keep it smooth.

→ Is it necessary to use flaky finishing salt?

Flaky salt adds a pleasant contrast to the sweetness by enhancing flavor and texture, but it’s optional based on your taste preference.

→ How should I store these bars for best freshness?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness, letting them come to room temperature before serving.