Gluten Free Samoa Cookie Bars

If you’ve ever loved samoa cookies (you know, those iconic caramel coconut chocolate ones), you’re going to be very happy about this recipe.

These gluten free samoa cookie bars have everything you’d want. A buttery shortbread base, toasted coconut mixed with gooey caramel, and chocolate drizzled right on top.

They’re surprisingly easy to make too. No complicated steps, no weird ingredients, and no one will ever guess they’re gluten free.

The shortbread base comes together quickly in a food processor, and the topping is just toasted coconut folded into melted caramel. Simple stuff that tastes incredible.

Whether you’re gluten free by choice or necessity, these bars are a treat worth making. Let me walk you through it.

Why You’ll Love This Recipe

Tastes Just Like the Real Cookie – These bars have all the caramel, toasted coconut, and chocolate drizzle magic of classic Samoa cookies, but in a gluten free version that honestly tastes just as good.

No Rolling or Cookie Cutting Needed – Instead of fussing with individual cookies, you just press the dough into a pan and slice into bars later, which makes the whole process so much easier.

That Toasted Coconut Is Everything – Golden, crunchy toasted coconut folded into gooey caramel is the kind of combo that will have you sneaking extra pieces when nobody is looking.

Perfect for Sharing – An 8×8 pan gives you plenty of bars to bring to a party, potluck, or school event where everyone can enjoy them, even the gluten free folks who usually have to skip dessert.

Ingredients

For the Shortbread Base

• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/3 cup Powdered Sugar
• 1/2 cup Cold Unsalted Butter, cubed
• 1/4 tsp Salt

For the Topping

• 3 cups Sweetened Shredded Coconut
• 12 oz Soft Caramel Candies, unwrapped
• 3 tbsp Heavy Cream
• 1/4 tsp Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 tbsp Coconut Oil

How to Make

Step 1

Preheat the oven to 325 F and line an 8×8-inch baking pan with parchment paper. Pulse the gluten free 1-to-1 baking flour, powdered sugar, salt, and cold butter in a food processor until a crumbly dough forms. Press it firmly and evenly into the bottom of the prepared pan. Bake for 20 to 22 minutes until lightly golden. Set aside to cool.

Step 2

Spread the shredded coconut on a separate baking sheet. Toast in the oven at 325 F for 8 to 10 minutes, stirring every 3 minutes, until golden brown. Watch closely to prevent burning. Set aside.

Step 3

In a medium saucepan over low heat, combine the caramel candies, heavy cream, and salt. Stir frequently until completely melted and smooth. Remove from heat and fold in the toasted coconut until well coated.

Step 4

Spread the caramel coconut mixture evenly over the cooled shortbread base, pressing gently to compact it.

Step 5

Melt the chocolate chips with the coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the coconut layer in a zigzag pattern. Refrigerate for at least 30 minutes until the chocolate is set, then slice into bars.

Helpful Tips

Keep the Butter Really Cold

When you cube the butter for the shortbread base, make sure it’s straight-from-the-fridge cold. If it’s soft or room temperature, the dough will turn greasy instead of crumbly, and the base won’t bake up firm and crisp the way you want it to.

Cut the butter into small cubes and toss them back in the fridge for a few minutes before you add them to the food processor. This helps the dough come together with that nice sandy texture that presses into the pan perfectly.

When you pulse it in the food processor, don’t overdo it. Stop as soon as it looks like coarse crumbs that hold together when you pinch them. If you keep going, the butter will warm up and the texture won’t be right.

Press the Shortbread Base Firmly and Evenly

This step matters more than you’d think. If the base is uneven, thinner spots will overbake and get too hard while thicker spots stay underdone. Take your time pressing the dough into all four corners and along the edges.

Use the flat bottom of a measuring cup or a glass to press the dough down. It gives you a much more even layer than just using your hands. Push down firmly so there are no loose or crumbly spots.

A solid, compact base is what holds these bars together when you slice them later. If the shortbread is crumbly, the bars will fall apart when you try to cut them.

Melt the Caramel Low and Slow

Keep the heat on low the entire time you’re melting the caramels with the heavy cream. If the heat is too high, the caramel will scorch on the bottom of the pan and get grainy. Stir frequently with a spatula, scraping the bottom and sides of the saucepan.

The heavy cream is what makes the caramel smooth and spreadable, so don’t skip it or reduce the amount. If the mixture still seems too thick after everything is melted, you can add an extra splash of cream, maybe half a tablespoon, to loosen it up.

Once it’s smooth, fold in the toasted coconut right away while the caramel is still hot. If you wait too long, the caramel starts to firm up and it becomes really hard to mix evenly.

You Might Also Like

• Gluten Free Caramel Pecan Turtle Bars
• Gluten Free Coconut Cream Pie Bars
• Gluten Free Coconut Macaroons
• Gluten Free Millionaire Shortbread Bars
• Gluten Free Seven Layer Magic Bars

Frequently Asked Questions

Can I use a different type of caramel instead of caramel candies?

You can use store-bought caramel sauce or dulce de leche, but the texture will be different. Caramel candies melt into a thick, sticky layer that holds the coconut together really well, while caramel sauce tends to be thinner and might make the topping too soft or runny.

If caramel candies are hard to find, look for caramel bits in the baking aisle. They melt the same way and save you the hassle of unwrapping individual candies.