Name: Easy Samoa Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box brownie mix (prepared according to the package directions); 2 cups shredded coconut; 16 ounce bottle caramel ice cream topping; ½ cup semi-sweet chocolate chips (melted)

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Introduction

These Easy Samoa Brownies capture the beloved flavors of Samoa Girl Scout cookies with a simple twist on classic brownies. Featuring toasted coconut, gooey caramel, and rich chocolate drizzle, they’re a delightful treat perfect for any occasion.

A close-up of a single square dessert bar with two layers: the bottom layer is dark brown, moist, and crumbly, looking like a chocolate brownie, while the top layer is a thick, golden caramel and shredded coconut mixture, glossy and sticky. On top of the coconut layer, two thin lines of dark chocolate drizzle run horizontally across. The bar sits on a white marbled surface, with a small blurred piece of the dessert visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box brownie mix (prepared according to the package directions)
2 cups shredded coconut
16 ounce bottle caramel ice cream topping
½ cup semi-sweet chocolate chips (melted)

Instructions

Step 1: Bake the brownies according to the package directions. While the oven is still on, spread the shredded coconut evenly on a parchment-lined baking sheet.
Step 2: Toast the coconut in the oven until it is evenly browned, stirring often to prevent burning, about 3 to 5 minutes. Remove and let it cool slightly.
Step 3: Stir the caramel ice cream topping into the toasted coconut until well combined.
Step 4: Evenly spoon the caramel coconut mixture over the baked brownies, spreading it out gently.
Step 5: Transfer the melted chocolate chips to a piping bag or a plastic bag with a small corner cut off. Drizzle the chocolate over the top of the coconut layer.
Step 6: Refrigerate the assembled brownies until the chocolate sets and everything is cooled.
Step 7: Slice into squares and serve.

Tips & Variations

For extra crunch, sprinkle chopped pecans or walnuts over the caramel coconut layer before drizzling the chocolate.
Use dark chocolate chips for a richer chocolate flavor or white chocolate for a sweeter twist.
If you prefer a softer coconut layer, skip toasting the coconut and simply mix it with the caramel.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10 to 15 minutes before serving to soften the caramel and chocolate. These brownies can also be frozen for up to 2 months; thaw in the refrigerator before slicing.

How to Serve

This image shows a close-up of a rich, moist, two-layer dessert bar on a white marbled surface. The bottom layer is a dark, fudgy chocolate base with a dense, cake-like texture. The top layer is a sticky, golden-brown mixture with shredded coconut and a glossy caramel sauce coating, creating a slightly chunky texture. Drizzled over the top are two wavy lines of dark chocolate, adding a smooth, shiny contrast. The dessert is cut into a square shape with some toasted coconut pieces scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of box mix?

Absolutely! Any batch of brownies—homemade or store-bought—works well for this recipe. Just bake and cool before adding the coconut caramel topping.

How do I prevent the toasted coconut from burning?

Stir the coconut frequently while it toasts and watch it closely, as it can go from perfectly browned to burnt very quickly. Toasting for 3–5 minutes at a moderate oven temperature usually works best.