These sweet Samoas Brownies were inspired by your favorite girl scout cookies. A thick layer of caramel coconut goodness, plus a chewy homemade brownie will satisfy all your sweet cravings.
Do you look forward to girl scout cookies every spring? I love buying a few boxes of each variety. Some for eating and some for creating decadent desserts like this thin mint cheesecake and this fudge mint popcorn.
This new brownie recipe was inspired by Samoas cookies. I know they were renamed to caramel delites, but I will always remember them by their original name.
Why This Recipe Works
Caramel and coconut are the two important parts to a classic Samoa cookie. A gooey caramel coconut layer makes these brownies taste like your favorite girl scout cookies.
Plus, you don't have to wait all year to enjoy them. Go ahead and indulge on these caramel coconut brownies whenever the craving strikes.
They are easy to make with just a few ingredients. Plus, this brownie recipe with coconut is simple enough for anyone to follow.
If you are looking for a sweet dessert to make for a crowd or potlucks, this brownie is a good one to make. They are rich, so you can cut them into small bite sized squares.
Main Ingredients Needed
With just a few simple ingredients you can make your own pan of caramel coconut brownies for dessert.
- Brownies - You can make a double batch of these chocolate chip brownies or you can keep things simple and use a 9x13 box brownie mix.
- Coconut - Unsweetened or sweetened shredded coconut works in this recipe. For an even better crunch and flavor, make sure you toast it first.
- Dulce De Leche - Gives a rich caramel flavor to the coconut layer.
- Chocolate - We love using Ghirardelli melting wafers because they melt easily and taste amazing. You could also melt chocolate chips with a little bit of butter or coconut oil to drizzle on top.
How to Make Samoas Brownies
Follow our simple recipe and in no time you'll be enjoying a delicious brownie that tastes just like a Samoas girl scout cookie.
Prepare brownies. Stir together the melted butter and cocoa powder in a small bowl. Beat the eggs and sugar until light and foamy. Stir in the chocolate mixture. Whisk in the dry ingredients and spread in a greased pan. Bake and cool completely.
Toast the coconut. Spread the shredded coconut on a sheet pan and bake for 4-5 minutes. Stir after each minute until it turns golden brown.
Stir together the caramel coconut layer. Add the dulce de leche and toasted coconut to a mixing bowl. Stir until combined.
Decorate the brownies. Spread the coconut mixture on top of the cooled brownies. Melt the chocolate wafers in a microwave safe bowl and drizzle on the top.
Keep the cooled brownies in an airtight container on the counter for 2-3 days. Refrigerate the container to keep the brownies for 5-7 days.
- Use a box mix to save time making the brownies.
- If you don't need a big pan of brownies, cut the recipe in half and make it in an 8x8 pan.
- To get the perfect chocolate drizzle, spoon the melted chocolate into a ziplock bag. Cut one small corner off and drizzle over the top slowly.
Can these brownies be made ahead of time?
Yes, these are great brownies to make 1-2 days ahead of time. Once they are cooled and topped, cover them tightly with a lid or foil, so they stay moist.
Do I have to toast the coconut?
Not at all. You can stir the shredded coconut into the caramel without toasting. I really do recommend toasting it though because it adds a nice crunch and texture to the caramel layer.
More Brownie Recipes
- Oreo Brownies
- Zebra Brownies
- M&M Brownies
- Rainbow Brownies
- Salted Caramel Brownies
- Homemade Fudge Brownies
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For the Brownies
- 1 cup unsalted butter
- ½ cup dark cocoa powder
- 4 large eggs
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon table salt
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
For the Topping
- 4 cups shredded sweetened coconut
- 1 - 13.4 ounce can Dulce de Leche
- 1 cup dark chocolate melting wafers or chocolate chips
- Preheat oven to 350°. Spray a 9x13 pan with nonstick baking spray.
- Melt the butter and stir in the cocoa powder. Set aside.
- Beat the eggs and sugar and beat until light and foamy. Add the vanilla and about ¼ cup butter and chocolate mixture into the eggs, stirring constantly. Add the rest of the chocolate and mix again.
- Add the flour, salt, and baking powder to the mixture. Do not over beat.
- Spread the brownie batter in prepared pan. Bake 30-32 minutes or until a toothpick inserted in comes out with a few crumbs. Place on a wire rack to cool.
- Spread the coconut evenly on a baking sheet. Bake at 350° for 5 minutes, stirring every 1-2 minutes, until coconut is lightly toasted. Remove from oven and let coconut cool on baking sheet, stirring occasionally.
- Stir together the toasted coconut and Dulce de Leche. Spread evenly on top of the cooled brownies. Cut into 15 (or 24) squares.
- Place the dark chocolate melting wafers (or chocolate chips) in a microwave safe bowl. Heat for 30 seconds at 50% power. Stir and repeat until melted and smooth. Do not over heat.
- Spoon the melted chocolate into a plastic bag with the tip cut off. Drizzle over the tops of the brownies and let set.
You can also toast the coconut in a skillet on the stovetop.
- Place shredded coconut in a large skillet.
- Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown.
- Sweetened coconut tends to brown faster so keep an eye on it.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 180mgCarbohydrates: 48gFiber: 3gSugar: 36gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Caramel Coconut Brownies was first published February 2014. The post and photos were updated and republished March 2022.