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Caramel Coconut Samoa Brownies are chewy chocolate brownies from a box mix that are topped with toasted coconut, caramel, and chocolate.
Why We Love This Recipe
These brownies are ooey-gooey chewie and delicious and they taste just like those famous Girl Scout Cookies.
When it comes to Girl Scout cookies, I really have to monitor myself. I could easily finish off an entire box of Samoas and Thin Mints in one sitting. If you’re counting – that’s two boxes of cookies.
Ingredients Caramel Coconut Samoa Brownies
- Boxed Brownie Mix – have you noticed how many different types of boxed brownies there are now? Sometimes, it’s hard to choose. For this recipe I used a chewy fudge brownie.
- Toasted Coconut – I used shredded sweet coconut and toasted it in my oven. See below on how to toast a large amount of shredded coconut.
- Salted Caramel Sauce – I love the taste of salted caramel. I used a store-bought jar of salted caramel sauce that is usually found near the ice cream at the grocery store. Of course, you can always use homemade sauce if you’d like.
- Semi-Sweet Chocolate Chips – You can substitute milk chocolate if you’d like.
How to Toast a Large Batch of Coconut
I usually toast coconut in a small frying pan on the stovetop. But for this recipe I used 3 cups of coconut which is too much to toast in a large skillet.
- Preheat oven to 350°
- Spread the sweetened coconut out on a large cookie sheet.
- Put the coconut into the oven for 5 minutes, stirred it, and cooked it again for another 5 minutes. Of course, all ovens are different so it may take a little less or a little more. Look for that golden brown color.
- Watch it very carefully as the coconut can burn quickly once it starts to brown.
- Cooled it completely before spreading it on the brownies.
Krazy Kitchen Mom Tips
- I use a large 12″ x 17″ cookie sheet to make the brownies because I don’t want them too thick. Of course, the cooking time is much less and these need to bake for only 11 minutes.
- Microwave the caramel sauce to make it easier to drizzle.
- Store these in the refrigerator for up to 4 days.
- Samoa Brownies are easy to freeze. Freeze in batches of four. Place a small piece of parchment paper on top of 4 brownies and stack them on top of each other so there is a parchment paper piece between each brownie. Wrap them in plastic wrap and place them in a ziptop bag. Freeze for 1-2 months. We like to eat these frozen with a scoop of vanilla ice cream on top.
Caramel Coconut Samoa Brownies
Caramel Coconut Samoa Brownies are chewy chocolate brownies from a box mix that are topped with toasted coconut, caramel, and chocolate.
Ingredients
- 1 boxed brownie mix and the ingredients listed on the box
- 3 cups sweetened coconut – toasted
- 1/2 11.5- ounce jar of salted caramel sauce
- 1 bag of semi-sweet chocolate chips
Instructions
- Preheat oven to 350°
- Prepare the brownies per the box instructions and pour the batter into a 12″ x 17″ large cookie sheet.
- Bake for 11 minutes.
- Turn oven off.
- Remove the brownies from the oven and sprinkle the bag of chocolate chips evenly across the top of the hot brownies.
- Return the cookie sheet to the oven (while the oven is turned off) for 3-5 minutes while the chocolate chips melt. It’s fine if there are still visible pieces of the chips.
- Remove the brownies from the oven and let them cool completely.
- Microwave the caramel sauce for 20 seconds.
- Top the chocolate covered brownies with the cooled toasted coconut.
- Drizzle the caramel sauce over the coconut.
- Refrigerate for 1 hour before serving.
- Store in the refrigerator for up to 4 days.
Notes
- I use a large 12″ x 17″ cookie sheet to make the brownies because I don’t want them too thick. Of course, the cooking time is much less and these need to bake for only 11 minutes.
- Microwave the caramel sauce to make it easier to drizzle.
- Store these in the refrigerator for up to 4 days.
- Samoa Brownies are easy to freeze. Freeze in batches of four. Place a small piece of parchment paper on top of 4 brownies and stack them on top of each other so there is a parchment paper piece between each brownie. Wrap them in plastic wrap and place them in a ziptop bag. Freeze for 1-2 months. We like to eat these frozen with a scoop of vanilla ice cream on top.
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