Toasted coconut, chocolate, shortbread cookie and caramel make the best Samoa Cookie Bark you’ve ever tasted!
If I’m ever lost in the wilderness, I want to be with a Boy Scout. Their confidence, resourcefulness and survival instincts will certainly bring me back to civilization. You can always count on a Boy Scout right? Where I think the Boy Scouts fail is in their food sales. Popcorn is just fine, but… the Girl Scouts have COOKIES!
Girl Scout cookies go on sale in two months. I am already buttering up my neighborhood Girl Scout so that I can get my order in first. I love Girl Scout cookies, especially Samoas. Those little cookies are addicting; with all that caramel, toasted coconut and chocolate. They continually inspire me in my food. I’ve made Samoa Cinnamon Rolls, and Samoa Popcorn and today I made Samoa Cookie Bark!
Recreating the Samoa Cookie
Bark is such an easy holiday treat. It can be made with anything you have in your pantry, it is quick, easy and makes excellent gifts. Samoa cookie bark recipe is THE simplest recipe ever. The most difficult part will be toasting the coconut, and even that isn’t too bad. To toast your coconut, preheat your oven to 300 degrees. Arrange your coconut in an even layer on a baking sheet and place that in the oven. Check your coconut every 5 minutes. Once it begins to brown, it will toast quickly, be sure to stir and check often. The whole process will take roughly 15 minutes.
I used Ghirardelli chocolate melting wafers for this Samoa Cookie bark. The wafers melt smoothly and pour easily over your ingredients, plus they taste good. I used store bought shortbread cookies for this recipe. In a pinch, you could use graham crackers, but the taste will be different. Once the bark is completely set, cut them into triangles. Place a few triangles into a treat bag (after you eat a bunch) and then pass them out as gifts! You will be loved by all the recipients, I promise!
- 2 -12 oz bags Ghirardelli melting wafers
- 30 shortbread cookies (such as Lorna Doone)
- 1 cup coconut toasted *
- 1- 10oz package caramels, unwrapped
- Arrange wax paper on a baking sheet, set aside.
- Melt one bag of melting wafer according to package directions. Pour chocolate onto prepared baking sheet. Press cookies onto the chocolate. Place the pan in the refrigerator for 10 minutes to set.
- Melt caramels according to packaged directions. Pour caramel over the shortbread cookies and allow caramel to set just for a few minutes, then press your toasted coconut into the caramel. Allow bark to set once more.
- Melt the second bag of wafers and pour over coconut layer. Spread chocolate with an offset spatula. Allow bark to set completely before cutting.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 446 Total Fat 22g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 9g Cholesterol 5mg Sodium 154mg Carbohydrates 58g Fiber 4g Sugar 39g Protein 4g