What is coconut caramel cookie pie?

It's a dessert that combines the flavors of a Samoa cookie with the structure of a pie. It typically features a shortbread crust, topped with caramel, toasted coconut, and chocolate.

How do you make a coconut caramel cookie pie?

The process involves making a shortbread crust, preparing a caramel sauce, toasting coconut, and assembling the pie. Chocolate may be drizzled on top for added flavor and visual appeal.

What are some variations I can make to coconut caramel cookie pie?

You can adjust the crust by adding nuts to the shortbread, or change up the chocolate with dark or white chocolate drizzle. Adding a pinch of sea salt to the caramel sauce can also enhance the flavor.

Can I make coconut caramel cookie pie ahead of time?

Yes, this pie can be made a day in advance. Store it in the refrigerator and let it come to room temperature slightly before serving for the best texture.

Delicious Coconut Caramel Cookie Pie: 7 Expert Secrets

Name: Coconut Caramel Cookie Pie: The ULTIMATE Samoa Dessert
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 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)

Description

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

Ingredients

Scale

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)

Instructions

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. 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. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
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. Transfer to Pie Dish: Carefully transfer the dough to a 9 inch pie dish. Trim and crimp the edges.
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. 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. 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. Add Coconut: Stir in the toasted coconut until well combined.
10. Pour into Crust: Pour the coconut caramel mixture into the cooled pie crust.
11. Bake the Pie: Bake for 15 20 minutes, or until the caramel is bubbly and golden brown.
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. 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