Step 1

Preheat the oven to 350°F. Arrange 2 cups of desiccated coconut in a single layer in a sheet pan. Make sure there are no stray shreds of coconut at the edges. Just scoot them into the pile. Toast the coconut until uniformly medium brown. I did not need to stir mine but I did turn it front to back about 3/4 through baking. If the coconut is not baking uniformly, then stir as needed. Set aside to cool.Reserve 1/2 cup of the coconut.

Step 2

Heat the cream until hot. Set aside,

Step 3

Bring to a hard rolling boil and boil until the syrup turns a medium golden brown. (see the photo in the step by step photos)

Step 4

Remove from the heat and add the butter Stir until it has melted. Add the cream and vanilla extract, stirring to combine. If the cream seizes, it will be corrected in the next step.

Step 5

Return the pan to the heat and bring back to a boil. Boil to a temperature of 230°F. Pour into a medium size bowl and cool.

Step 6

Line a 9x9 inch baking pan with parchment paper letting the excess hang over the edges to form a sling. Set aside. Preheat the oven to 350°F.

Step 7

Combine the flour and powdered sugar in the bowl of a processor. Pulse several times to mix.

Step 8

Cut the cold butter in smallish pieces. Add to the flour mixture and process until it forms large crumbs.

Step 9

Arrange the shortbread crumbs evenly over the bottom of the pan. Push them together to form an even solid pastry base. Make sure there are no seams showing as they make crack when baked.

Step 10

Bake for about 25 minutes until an even golden brown, turning halfway through. Cool.

Step 11

Add the 1 1/2 cups of coconut to the caramel, stirring to blend well. Spread this evenly over the shortbread base. If the caramel has set up too hard, microwave it briefly before adding the coconut.

Step 12

If using the Werther caramels, unwrap them, place them in a microwave dish and microwave to melt. Proceed as above.

Step 13

Spread the Coconut Caramel evenly over the shortbread base. Sprinkle the remaining 1/2 cup of toasted coconut on top, pressing it lightly into the coconut caramel. Cool completely.

Step 14

Remove the Samoas from the pan, lay the sling flat.

Step 15

Combine the chocolate and 1 teaspoon crisco in a small bowl wide enough to dip the bottom of a bar in. Microwave to melt. Stir to combine. If the chocolate is still really thick, add the second teaspoon of crisco. The chocolate should be thick enough to coat with the excess barely running off.

Step 16

Place a small amount in a pastry bag fitted with a small writing tip. Alternatively, use a heavy plastic bag and cut a very little off the tip. Do not make it too big.

Step 17

Pipe diagonal lines over the top of the coconut. Let it set up. To speed it along, place it in the fridge for a few minutes. Cut 7 across and 3 down for 21 bars or cut any size you wish.

Step 18

Dip the bottoms in the chocolate. Holding the bar just above the rim of the bowl, lightly swipe the excess chocolate off. Place it on a piece of waxed or parchment paper. Let the chocolate set up. Again, pop them in the fridge for a few minutes to harden. After that they will hold at room temperature

Step 19

These hold well at room temperature lightly covered or even in an uncovered container.