In the UK, we’re not lucky enough to have access to American Girl Scout cookies, and that’s a big problem, at least for me. My yearly cravings for thin mint and Samoa cookies remains unfulfilled. Thankfully, both are relatively easy to replicate at home. These simple bars are my vegan take on the classic Samoa cookie, made with shortbread, coconut milk caramel, lots of toasted coconut, and generous drizzles of dark chocolate.
Makes 15
- 2/3 cup (5 1/4 ounces/145 grams) unrefined coconut oil, melted, plus extra for greasing
- 2 3/4 cups (12 ounces/350 grams) all-purpose flour
- 2 tablespoons (1 1/2 ounce/40 grams) powdered sugar
- 1/4 teaspoon fine sea salt
- 5 tablespoons (2 3/4 ounces/75 milliliters) maple syrup
- 2 1/2 ounces (70 grams) dark chocolate, melted, for decorating
- 2 cups (5 1/2 ounces/150 grams) desiccated coconut
- 3 tablespoons (1 3/4 ounces/45 milliliters) unrefined coconut oil
- 1 11-ounce can condensed coconut milk
- 2 tablespoons golden syrup or maple syrup
- 1/4 cup (2 ounces/55 grams) light brown sugar
