Samoa Lofthouse Cookie Bars

Samoa Lofthouse Cookie Bars

The perfect combination of the three C's: coconut, chocolate and caramel.

Author: Culinary Concoctions
Prep time:
Cooking time: 20 minutes
Total time: 20 minutes


  • Cookie Bars
  • 2 cups whiskey caramel sauce
  • 1 cup toasted coconut
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter at room temperature
  • 8 ounces cream cheese, room temperature
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Chocolate Glaze
  • 12 ounces semisweet chocolate chips
  • 8 tablespoons Butter unsalted


Cookie bars
  1. Preheat oven to 350°F.
  2. Line a jelly roll pan (15x10x1) with aluminum foil and spray lightly with cooking spray.
  3. Using a stand mixer with the paddle attachment, cream together the butter, cream cheese and sugar.
  4. Add in egg and vanilla and mix until incorporated.
  5. With mixer on low, add in  dry ingredients: flour, baking powder and baking soda and mix until just combined.
  6. Fold toasted coconut into the batter.
  7. Press dough evenly into the prepared pan. (dough will be sticky)
  8. Bake for 20 minutes until edges are golden.
  9. Remove from oven and let cool for 10 minutes.
  10. Pour the caramel sauce over the bars.
  11. Let the caramel set up before you start to make the chocolate glaze. You can put it in the fridge to help it set up quicker.
Chocolate glaze
  1. Place chocolate chips in a small stainless steel bowl over a pot of hot(not boiling)water.
  2. Melt the butter in a small saucepan, and skim off the white foam that rises to the top.
  3. When chocolate is just melted, stir in the clarified butter (discard the white solids left behind). Set aside until chocolate is 86°F.
  4. Pour the chocolate over the caramel portion of the bars.
  5. While the chocolate is still warm, sprinkle the coconut over the chocolate.