Description
Sweet coconut and caramel dance through this samoas cookie pie, mirroring classic Girl Scout cookie flavors in a stunning dessert. Chocolate drizzles and toasted coconut create an irresistible slice you’ll crave from first bite to last crumb.
Ingredients
Scale
Main Cookie Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (100 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 cup (125 grams) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Chocolate Ingredients:
- ½ cup (85 grams) semi-sweet chocolate chips
- ½ cup (85 grams) semi-sweet or dark chocolate chips (for drizzle)
Topping Ingredients:
- 1 ½ cups (120 grams) shredded sweetened coconut
- 1 (11 ounces/312 grams) bag soft caramels (about 35 caramels), unwrapped
- 3 tablespoons (45 milliliters) heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (175C) and scatter coconut across a baking sheet, rotating midway through toasting for 5-7 minutes until achieving a rich golden hue. Remove and set coconut aside.
- Using an electric mixer, whip butter with brown and granulated sugars until achieving a light, airy consistency. Incorporate egg and vanilla, blending thoroughly. Gently fold in flour, baking soda, and salt, then mix in chocolate chips until evenly distributed.
- Transfer cookie dough into a greased 9-inch pie pan, carefully pressing and smoothing the mixture to create an even layer. Bake for 18-20 minutes, watching for golden-brown edges. Allow cookie crust to cool completely at room temperature.
- Combine caramels and heavy cream in a microwave-safe bowl, heating in short 30-second intervals and stirring between each cycle until achieving a silky, smooth texture. Fold in the previously toasted coconut, mixing thoroughly.
- Spread the caramel-coconut mixture uniformly across the cooled cookie base, ensuring complete and even coverage. Melt additional chocolate chips and artfully drizzle over the top using a spoon or piping bag for an elegant finish.
Notes
- Perfectly toast coconut by watching closely and stirring frequently to prevent burning, ensuring a golden and nutty flavor without charring.
- Customize the cookie base by swapping chocolate chips with butterscotch, white chocolate, or caramel chips for varied taste profiles.
- Create a gluten-free version by substituting all-purpose flour with a cup-for-cup gluten-free flour blend, maintaining the same texture and richness.
- Enhance serving presentation by chilling the pie for 30 minutes before slicing, which helps set the caramel and creates cleaner, more precise cuts.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg