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Samoa Brownies take your favorite two sweets of brownies and coconut, and brings them together with all of the flavors you love!
Also known as caramel delites, or a samoa cookie, I remember the caramel coconut taste very well!
It was my favorite girl scout cookie growing up and still is. Although I cannot enjoy the samoas girl scout cookies any longer when girl scout cookie season comes around, because of the gluten and sugar, I can get all the flavors in this easy recipe!
These chocolate fudge gems will become one of your favorite desserts instantly since it made my list of “go-to easy recipes”!
I start out with one of my most popular brownie recipes “Low Carb Fudge Brownies” instead of a shortbread cookie.
This makes the best chewy base in brownie form that really sets the stage for all of the other flavors! It is a good thing! You will be thinking this is one of the most delicious recipes around because it is!
One of my favorite things about this samoa brownies recipe is the coconut caramel layer!
The golden brown, gooey caramel and the shredded coconut have the best texture and remind me of a german chocolate cake frosting!
Think of a dulce de leche recipe combined with coconut!
All of this is crowned with the melted chocolate ganache that is applied in a thin chocolate drizzle over them all when they have set.
First I make the homemade caramel so it can be cooling off as I make the rich fudgy brownies!
Made of a few simple ingredients, you can let it simmer away as you mix up everything. Both are made on the stovetop, so this is the perfect way to save time!
Second, make sure you line your baking pan for the brownies with parchment paper for easy lifting out! Having your prepared pan ready to go makes things so much easier!
Cooking spray may work, but I recommend the parchment paper.
They are one of the best brownies you will find! It really makes for a decadent dessert that is better than a brownie mix!
Next you need to let the brownies cool, because if you put the creamy caramel coconut topping on the brownie layer too soon, it will separate! So waiting is key here.
After the caramel is done, you will add in the coconut and stir away! You can now add the sweet coconut topping on top of the fudgy brownie base. Spread it out evenly and cover with plastic wrap to sit in the fridge overnight.
The last step, after the samoas brownies have had time to chill overnight, is to then cut then and drizzle the chocolatey goodness of the chocolate ganache with a piping bag or cut the bottom corner of a ziploc bag.
Make sure you cut them first so the ganache drizzle can drape over the sides of each piece!
Be mindful though since the ganache drizzle will solidify when it becomes cool so you have to work quickly!
- These samoa brownies will become your favorite go-to dessert to take to parties and potlucks!
- You will not be able to resist putting a scoop of vanilla ice cream with it!
- The addition of some macadamia nuts into the coconut topping or inside the easy brownie recipe make for an even more tropical flavor!
- I used coconut milk in the caramel recipe and the brownies as well instead of heavy cream to give it a more in depth coconut flavor!
- Increase the coconut flavor when you use toasted coconut in the samoa topping, a.k.a. caramel coconut layer! Easily toast coconut for 3-5 minutes on a cookie sheet at 350F.
- If you want to use heavy cream in the caramel sauce it will work fine. It won’t have the intense coconut flavor though that it does using coconut milk.
- Find good dark chocolate cocoa powder to use in the brownie batter as it will lend to a less sweet base that pairs well with the coconut layer.
- For the ganache topping, sugar free semi-sweet chocolate chips work best. DO NOT LEAVE IT ON HIGH HEAT! It will burn for sure. Slowly melt the chocolate with the other ingredients and stir every 2-3 minutes. Leave it on the lowest heat your oven top will allow.
- Don’t forget to put a sprinkle of sea salt on top of the brownies as a finisher! It really helps the chocolate shine!
Samoas Brownies (Gluten Free)
- 10 Tbsp butter; softened
- 3/4 cup confectioners erythritol this has no substitute if you want the brownies to turn out
- 1/4 cup cocoa powder cacao powder is best cacao powder is best, but any will work
- 2 large eggs room temperature warmed in bowl of hot tap water
- 1/2 tsp vanilla extract
- 1/2 cup fine almond flour this must be without the skins
- 1/2 tsp baking powder
- 1/3 cup Sugar free chocolate chips the brand you use will determine the total carb count
- 6 tbsp butter vegan butter can be used for dairy free
- 1 cup full fat canned coconut milk
- 1/3 cup granulated allulose sweetener
- 2 cups finely shredded unsweetened coconut
- 3/4 cup sugar free chocolate chips
- 1/4 cup full fat canned coconut milk
- 5 drops monkfruit or stevia drops
- 1 tsp Natures Hollow Sugar Free Honey Substitute
- Preheat oven to 350F
- Line an 8×8 an with parchment paper.
- Put your eggs in a bowl filled with hottest tap water and set aside.
- In a medium saucepan on medium heat, melt butter and confectioners erithrytol and whisk until well combined.
- Now whisk in the cocoa powder until smooth.
- Remove from heat and let sit 5 minutes.
- Now whisk in the vanilla and eggs one at a time until a very smooth batter is made with a shiny top.
- Now whisk in the almond flour and baking powder. All batter should be very smooth.
- Bake for 20 minutes. It should be set in the middle.
- Cool for 30 minutes. YOU MUST COOL THEM COMPLETELY
- Melt butter in a small saucepan stirring constantly.
- Once butter has melted, then foamed up it will start to turn brown. Keep stirring until golden brown.
- Quickly add in the full fat coconut milk and allulose. Stir well.
- Let simmer on lowest burner setting for 45-50 minutes. Check on it occasionally and stir until thickened. It will coat the back of a spoon thickly once done.
- Add in the unsweetened coconut and stir well.
- In a small saucepan, stir all of the ingredients together.
- Over very low heat, melt the sugar free chocolate chips and stir every few minutes.
- Do not turn the heat up or it will burn. Keep at the lowest temperature setting.
- After all of the chips have melted, give it one last good stir and then put into your piping bag or ziploc bag.
- Pipe a thin stream over the cut samoas brownies. This yields better results versus piping BEFORE they are cut.
- Store in an airtight container at room temperature up to 5 days or in the fridge up to 1 week. They can be frozen individually and thawed as you need them up to 2 months.
These “Girl scout samoa brownies” will help you conquer your cravings and let you have girl scout cookie time any time of year!
They keep well in an airtight container on the counter or can be frozen individually and then wrapped in plastic wrap.
When you want to enjoy one, let it sit on the counter at room temperature for 1-2 minutes to become one of the best things at the end of a day!
I would love to know your thoughts on this recipe and hear your stories on what is your favorite girl scouts cookies and why!
Happy baking to you! Check out my other brownies recipes like Lil’ Melissa’s Fudgy Brownies that are like the Little D*bbie version!
Or check out my Keto Caramel Bacon Brownies that use the same idea found in this recipe but with bacon!!
At the end of the recipe card you will find some affiliate links to my favorite dry ingredients such as almond flour, shredded unsweetened coconut, and the best sugar free chocolate chips.
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[…] are the most delicious brownies ever that I have used in many different recipes like my Samoas Brownies, or use as a base in my Keto Brownie Pudding […]