Hey y’all! If you’re obsessed with the classic Samoas Girl Scout cookies, you’re going to fall head over heels for this Samoas Cookie Pie. Imagine a thick, gooey cookie crust loaded with caramel, toasted coconut, and silky chocolate—all baked up into one decadent, shareable pie. It’s perfect for birthdays, potlucks, or when you need to satisfy a major sweet tooth! Let’s get cooking!

Combines all the flavors of the famous Girl Scout cookie into one gooey dessert.
Easy to make and perfect for sharing with family and friends.
Incredibly rich and satisfying—one slice is pure bliss!
Customizable with extra chocolate, nuts, or your favorite toppings.
Great for make-ahead desserts and special occasions.

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips, divided
1 1/4 cups sweetened shredded coconut
1 cup soft caramel candies, unwrapped
3 tablespoons heavy cream
Sea salt, for sprinkling (optional)

Directions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line with parchment paper.

Step 2: Toast the Coconut

Spread the sweetened shredded coconut in an even layer on a baking sheet. Toast in the oven for 6-8 minutes, stirring halfway, until golden and fragrant. Set aside to cool.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
Beat in the egg and vanilla until combined.
Gradually add the dry ingredients to the wet, mixing just until combined.
Fold in 1 cup of chocolate chips and half of the toasted coconut.

Step 4: Bake the Base

Press the cookie dough evenly into the prepared pie dish. Bake for 20-23 minutes or until the edges are golden and the center is just set. Cool completely before topping.

Step 5: Make the Caramel Coconut Topping

In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave in 30-second intervals, stirring between each, until the caramels are melted and smooth (about 1-2 minutes total).
Stir in the remaining toasted coconut.
Spread the caramel coconut mixture evenly over the cooled cookie base.

Step 6: Add the Chocolate Drizzle

Melt the remaining 1/2 cup chocolate chips in the microwave in 20-second bursts, stirring until smooth.
Drizzle the melted chocolate over the caramel-coconut layer. Sprinkle with sea salt, if using.

Step 7: Slice and Serve

Let the pie set at room temperature or chill for 20-30 minutes until firm. Slice, serve, and enjoy!

Notes

Be careful when toasting coconut—it can burn quickly, so keep an eye on it!
You can use homemade caramel sauce instead of soft caramels for a richer flavor.
This pie is easiest to slice after chilling in the fridge for 30 minutes.

Variations

Gluten-Free: Substitute all-purpose flour with your favorite gluten-free blend.
Nutty Samoas Pie: Add 1/2 cup chopped pecans or walnuts to the cookie dough.
Dark Chocolate Lover’s: Swap semisweet chips for dark chocolate chips for an intense flavor.

Required Equipment

9-inch pie dish
Mixing bowls
Electric or hand mixer
Microwave and microwave-safe bowl
Baking sheet
Spatula
Measuring cups and spoons

Storage Instructions

Store leftover Samoas Cookie Pie in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.

Suggested Pairings / Serving Recommendations

Serve warm with a scoop of vanilla or coconut ice cream.
Pair with fresh berries or a drizzle of extra caramel sauce for added flair.
Enjoy with a hot cup of coffee or chilled glass of milk.

Pro Tips

Allow the pie to cool completely before topping to prevent the caramel from melting into the cookie base.
For clean slices, use a sharp, lightly greased knife.
If you’re short on time, toast the coconut in a dry skillet on the stovetop—just stir constantly!

Frequently Asked Questions

Can I make Samoas Cookie Pie in advance?: Absolutely! It keeps well in the fridge for several days. Just cover and chill until ready to serve.
What’s the best way to melt caramels?: Microwave with cream in short bursts, stirring often, or melt gently in a saucepan over low heat.
Can I use unsweetened coconut?: Yes, but the topping will be less sweet. Sweetened coconut is recommended for authentic flavor and texture.