Coconut Caramel Cookie Pie: The ULTIMATE Samoa Dessert

Coconut caramel cookie pie. Just saying the words makes my mouth water! This isn’t just any dessert; it’s a symphony of textures and flavors, a delightful mashup of a classic cookie and a comforting pie. Imagine a buttery, crumbly shortbread crust, topped with a generous layer of gooey caramel, toasted coconut, and a hint of chocolate drizzle. This coconut caramel cookie pie is inspired by those irresistible Samoas cookies we all know and love, but elevated to a whole new level of deliciousness. It’s the ultimate indulgence, perfect for sharing (or not!) and guaranteed to be a crowd pleaser.

Why You Will Love This coconut caramel cookie pie Recipe

This coconut caramel cookie pie is pure comfort food at its finest. It’s surprisingly easy to make, requiring no complicated techniques or fancy equipment. The flavors are familiar and comforting, yet the pie format adds a touch of elegance and sophistication.

I have such fond memories of my grandmother baking pies. The aroma of warm caramel and toasted coconut filling the kitchen always felt like a warm hug. Follow us on Pinterest to see more of my favorite dessert recipes! This pie brings back those cherished moments every time I bake it. And if you love this you should check out this Homemade Blackberry Pie for something similar!

Ingredients Needed for This coconut caramel cookie pie Recipe

Here’s what you’ll need to create this delectable Samoas dessert pie:

For the Cookie Crust:

• 1 1/2 cups all purpose flour
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 4 6 tablespoons ice water

For the Caramel Coconut Topping:

• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups shredded coconut, toasted
• 1/2 cup semi sweet chocolate chips, melted (optional)

How to Make This coconut caramel cookie pie Recipe

Follow these simple steps to create your own coconut caramel cookie pie:

1. 1. Make the Cookie Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

1. 2. Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.

1. 3. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.

1. 4. Preheat & Roll: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough out to a 12-inch circle.

1. 5. Transfer to Pie Dish: Carefully transfer the dough to a 9-inch pie dish. Trim and crimp the edges.

1. 6. Bake the Crust: Prick the bottom of the crust with a fork and bake for 15 20 minutes, or until lightly golden brown. Let cool completely.

1. 7. Make the Caramel: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, and salt. Bring to a simmer, stirring constantly.

1. 8. Simmer and Thicken: Continue to simmer for 5 7 minutes, or until the caramel has thickened slightly. Remove from heat and stir in the vanilla extract.

1. 9. Add Coconut: Stir in the toasted coconut until well combined.

1. 10. Pour into Crust: Pour the coconut caramel mixture into the cooled pie crust.

1. 11. Bake the Pie: Bake for 15 20 minutes, or until the caramel is bubbly and golden brown.

1. 12. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving. This is important for the caramel to set properly.

1. 13. Drizzle with Chocolate (Optional): Once cooled, melt semi sweet chocolate chips and drizzle over the pie.

How to Serve This coconut caramel cookie pie Recipe

Serve this coconut caramel cookie pie slightly warm or at room temperature. A scoop of vanilla ice cream pairs perfectly with the rich flavors. For an extra touch of elegance, garnish with additional toasted coconut flakes. It especially goes well with this Raspberry Chocolate Skillet Cookie

How to Store This coconut caramel cookie pie Recipe

Store leftover coconut caramel cookie pie in the refrigerator, covered, for up to 3 days. To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat individual slices in the microwave for a few seconds, if desired.

Tips to Make This coconut caramel cookie pie Recipe

• Toast the Coconut: Toasting the coconut before adding it to the caramel enhances its flavor and adds a delightful crunch. Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5 7 minutes, or until golden brown, stirring occasionally.
• Use Cold Butter: Using cold butter when making the cookie crust is essential for creating a flaky and tender crust.
• Don’t Overbake: Be careful not to overbake the pie, as the caramel can become too hard. Check for doneness by gently shaking the pie. The caramel should be set around the edges but still slightly jiggly in the center.
• Consider using a shortbread style crust for extra buttery flavor. If you love cookies too be sure to check out these Soft Sugar Cookie Bars

Helpful Notes for This coconut caramel cookie pie Recipe

For the best flavor, use high quality unsalted butter and pure vanilla extract. To save time, you can use a store bought pie crust. However, a homemade crust will always taste better. Make sure to cool the crust properly before adding the filling. The crust needs to be completely cooled.

Variation of This coconut caramel cookie pie Recipe

For a chocolate coconut caramel cookie pie, add 1/4 cup of cocoa powder to the flour mixture when making the cookie crust. You can also add a layer of melted chocolate to the bottom of the crust before pouring in the caramel coconut mixture. For a salted caramel version, add an extra pinch of salt to the caramel.

Conclusion

So, there you have it a wonderfully simple yet incredibly delicious coconut caramel cookie pie recipe. This dessert is perfect for any occasion, from a casual weeknight treat to a special celebration. Gather your ingredients, preheat your oven, and get ready to experience a slice of pure bliss. Don’t hesitate to leave a comment below if you have any questions or if you’ve tried the recipe! I am confident your version of coconut caramel cookie pie will earn you some bragging rights.

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Coconut Caramel Cookie Pie: The ULTIMATE Samoa Dessert

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• Total Time: 1 hour (plus chilling time)
• Yield: 8 servings 1x

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Description

A decadent coconut caramel cookie pie inspired by Samoas cookies. A buttery shortbread crust filled with gooey caramel and toasted coconut.

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Ingredients

Scale 1x2x3x

• For the Cookie Crust:
• 1 1/2 cups all purpose flour
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 4 6 tablespoons ice water
• For the Caramel Coconut Topping:
• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups shredded coconut, toasted
• 1/2 cup semi sweet chocolate chips, melted (optional)

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Instructions

1. 1. Make the Cookie Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. 2. Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
3. 3. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
4. 4. Preheat & Roll: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough out to a 12 inch circle.
5. 5. Transfer to Pie Dish: Carefully transfer the dough to a 9 inch pie dish. Trim and crimp the edges.
6. 6. Bake the Crust: Prick the bottom of the crust with a fork and bake for 15 20 minutes, or until lightly golden brown. Let cool completely.
7. 7. Make the Caramel: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, and salt. Bring to a simmer, stirring constantly.
8. 8. Simmer and Thicken: Continue to simmer for 5 7 minutes, or until the caramel has thickened slightly. Remove from heat and stir in the vanilla extract.
9. 9. Add Coconut: Stir in the toasted coconut until well combined.
10. 10. Pour into Crust: Pour the coconut caramel mixture into the cooled pie crust.
11. 11. Bake the Pie: Bake for 15 20 minutes, or until the caramel is bubbly and golden brown.
12. 12. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving. This is important for the caramel to set properly.
13. 13. Drizzle with Chocolate (Optional): Once cooled, melt semi sweet chocolate chips and drizzle over the pie.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 450
• Sugar: 40g
• Sodium: 250mg
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 60mg

Keywords: coconut, caramel, cookie, pie, Samoas dessert pie