This Samoas Cookie Pie has all the flavors of the beloved Girl Scout cookie – a chewy cookie crust topped with gooey caramel, toasted coconut, and a drizzle of melted chocolate. It’s rich, sweet, and super satisfying. Best served warm with a scoop of vanilla ice cream!
For the Cookie Base:
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup semi-sweet chocolate chips
For the Topping:
1 ½ cups shredded sweetened coconut
1 (11 oz) bag soft caramels (about 35 caramels), unwrapped
3 tablespoons heavy cream
½ cup semi-sweet or dark chocolate chips (for drizzle)
Toast the Coconut:
Preheat oven to 350°F (175°C). Spread coconut on a baking sheet and toast for 5–7 minutes, stirring halfway, until golden. Set aside.
Make the Cookie Base:
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla; mix until combined.
Stir in flour, baking soda, and salt. Fold in chocolate chips.
Press dough evenly into a greased 9-inch pie pan. Bake for 18–20 minutes or until edges are golden. Let cool completely.
Prepare the Topping:
In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth.
Stir in toasted coconut.
Assemble the Pie:
Spread the caramel-coconut mixture evenly over the cooled cookie crust.
Melt chocolate chips and drizzle over the top using a spoon or piping bag.
Chill & Serve:
Let pie set at room temperature or refrigerate for 30 minutes to firm up before slicing.
For easy slicing, chill before cutting and wipe your knife clean between slices.
Store covered at room temperature for up to 3 days or in the fridge for up to 1 week.
Warm up individual slices in the microwave for that gooey, melty magic.
Find it online: https://ukfinda.com/samoas-cookie-pie/