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Wow, these squares, especially when they set up in the refrigerator were over-the-top good!  They provide lots of fiber due to the coconut so be careful not to overdo these.  I found that a tad difficult; so good!  I loved the middle chocolate layer and the gooey coconut caramel layer with more chocolate drizzled on top.  Don't expect these to last more than a few days!  Even although I have never had samoa squares/cookies from the Girl Guides (I didn't grow up in America although later moved to Canada from South Africa, but still didn't get to taste them - maybe because a lot of the time we lived in forests and further out, plus our boys were home schooled),  I'm hoping these samoa squares will remind you of those beloved treats, however, I am sure you will love these either way, because I know I did and I'm off to fetch the last square right now!  I will have to make them again in the future.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1  There is another article and video here: Part 2.


Shortbread Crust:
  OR Keto Bake Mix, OR almond flour PLUS 
  2 tbsp oat fiber (30 mL)
1/4 cup powdered sweetener of choice, OR (60 mL)
6 tbsp butter, melted (90 mL)
1 tsp pure vanilla extract (5 mL)

Chocolate Layer:
3 tbsp butter (45 mL)     
Coconut Caramel Filling:  (Easy using a blender)
2 tbsp Gluten-Free Bake Mix 2, OR alternative (see under crust for ideas) (30 mL)
1/3 cup boiling water (75 mL)
Liquid sweetener(sucralose or stevia) to equal 1 cup sugar (250 mL)
1/4 cup powdered sweetener, OR (60 mL)
1/2 cup vanilla whey protein powder (125 mL)
1/2 cup whole milk powder, OR (125 mL)
4 tbsp unsalted butter (60 mL)
2 tbsp butter (30 mL)
11/2 tsp molasses (7 mL)
1 tsp vanilla extract (5 mL)

Chocolate Drizzle:
1/4 cup sugar-free chocolate chips, OR this one (60 mL)
1 tbsp butter (15 m)


Preheat the oven to 350°F (180°C).

Shortbread Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, OR alternative, powdered sweetener, OR coffee sweetener.   Stir in butter and vanilla extract.  Press into an 8-inch (20 cm) square glass pie dish. Bake 10 minutes.  Set aside to cool.

Chocolate Layer:  In double boiler or saucepot, heat chocolate chips and butter until melted.  Spread carefully over crust.

Coconut Caramel Filling: In medium bowl, combine coconut and Gluten-Free Bake Mix 2.  

In blender or food processor, combine boiling water, liquid sweetener, powdered sweetener, OR coffee sweetener, vanilla whey protein powder, whole milk powder, OR heavy cream powder, unsalted butter, butter, molasses and vanilla extract.  Blend well.  Pour over coconut mixture in bowl and mix well.  Spread over chocolate layer on crust.

Chocolate Drizzle: In double boiler or saucepot, melt chocolate chips and butter.  Using a teaspoon drizzle over top of the coconut caramel layer.  Refrigerate the Samoa bars until set.  

Yield:  25 servings
1 serving
184.7 calories
3.8 g protein
15.1 g fat
0.7 g fiber
3.5 g net carbs 

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