Samoa Supreme Bar Cookies

READY IN: 25mins
Recipe by Emily

This is a variation of the Samoa Cookie Copycat recipe found here at Recipezaar posted by melismac. This is a much easier recipe and makes it more feasible for my hectic life!

Top Review by LaurietheLibrarian

Like others, I couldn't get the coconut and shortbread to stick together. I am going to keep trying to adjust by using a different shortbread recipe and lessen the coconut. The flavor is terrific and I kept sampling the broken pieces. Yum! Good for home but not to give as a gift.

Ingredients Nutrition


  1. Melt half the chocolate chips and spread them in a 9x13 lightly greased cake pan.
  2. Break up shortbread cookies into big pieces and layer on top of the chocolate.
  3. Toast Coconut (if needed) set aside.
  4. Prepare topping.
  5. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
  6. Heat to a full boil, stirring constantly with a wooden spoon.
  7. Boil 3 minutes, stirring constantly.
  8. Slowly pour in sweetened condensed milk, stirring constantly.
  9. Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
  10. Remove from heat.
  11. Stir in vanilla.
  12. Beat until creamy.
  13. Immediately stir in toasted coconut and mix well.
  14. Spoon mixture over shortbread cookies and spread.
  15. Cool completely.
  16. Melt remaining chocolate chips and drizzle thinly over cookies and let chocolate harden at room temperature.
  17. Cut into squares.
  18. Store in airtight container.

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