Introduction

Samoa Brownies combine the rich, fudgy texture of traditional brownies with the sweet and toasty flavors of toasted coconut, caramel, and melted chocolate. This decadent dessert is perfect for any occasion when you want a treat that’s both indulgent and easy to make.

The image shows a square piece of chocolate cake with a thick layer of caramel-colored topping mixed with shredded coconut, covering the entire surface. Three irregular lines of dark brown chocolate drizzle run across the top from one side to the other. The cake has a moist, dense texture with visible chocolate chunks or chips in the crumb. It is placed on a wooden board with some light-colored, thin slices of fruit or chips off to the side. The background is a white marbled texture. 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: Prepare and bake the brownies according to the package directions. Leave the oven on after baking.
Step 2: Spread the shredded coconut on a parchment-lined baking sheet. Toast it in the oven for 3 to 5 minutes, stirring often until it turns evenly browned.
Step 3: Remove the coconut from the oven and let it cool slightly.
Step 4: Pour the caramel topping over the toasted coconut and stir gently to combine.
Step 5: Spread the caramel-coconut mixture evenly over the top of the warm brownies.
Step 6: Transfer the melted chocolate into a piping bag or a plastic bag with a small corner snipped off, then drizzle it over the coconut layer.
Step 7: Refrigerate the brownies until fully cooled and set.
Step 8: Slice into squares and serve.

Tips & Variations

For extra coconut flavor, use sweetened shredded coconut and toast it carefully to avoid burning.
Try dark chocolate chips instead of semi-sweet for a richer chocolate taste.
If you prefer a gooier topping, warm the caramel slightly before mixing with the coconut.
Use a homemade brownie mix for a more personalized flavor and texture.

Storage

Store Samoa Brownies in an airtight container in the refrigerator for up to 5 days. To serve, bring them to room temperature or warm slightly for a softer texture. These brownies can also be frozen for up to 2 months; thaw in the refrigerator before serving.

How to Serve

The image shows a single square piece of chocolate cake topped with a thick layer of caramel-colored sauce mixed with shredded coconut, creating a textured and slightly glossy surface. Two uneven lines of dark chocolate drizzle run across the top from left to right. The cake itself is dark brown with a moist and slightly crumbly texture visible at the bottom. It is placed on a white marbled surface, with some light-colored sliced pieces, possibly apples or chips, scattered around the cake in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut?

Fresh coconut has a higher moisture content and won’t toast or crisp up the same way. Shredded coconut is recommended for that toasty, chewy texture.

What if I don’t have caramel ice cream topping? Can I substitute it?

You can substitute dulce de leche or homemade caramel sauce if caramel ice cream topping isn’t available, but be sure to use a sauce with similar consistency to achieve the right texture.