Easy Samoa Cookie Pie Recipe with Caramel and Coconut
Make this Easy Samoa Cookie Pie with Caramel and Coconut for a delicious dessert that’s better than takeout. After making this many times, I’ve discovered the secret to a perfectly gooey caramel topping. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Greek Lentil Meatballs with Tzatziki Sauce and Crispy Feta Fried Eggs Easy Breakfast Recipe.
Why This Easy Samoa Cookie Pie Recipe with Caramel and Coconut Is Pure Comfort
- Gooey caramel and coconut topping
- Easy to make with simple ingredients
- Perfect for any occasion or holiday
What You'll Need for Easy Samoa Cookie Pie Recipe with Caramel and Coconut
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup shredded coconut
- 1 cup semisweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp salt
📝 Ingredient Notes
- all-purpose flour: You can also use gluten-free flour.
- unsalted butter: Make sure the butter is softened for easy mixing.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes dough preparation quick and easy → See on Amazon
- Silicone Baking Mat — Prevents the cookie pie from sticking to the pan → See on Amazon
How to Make Easy Samoa Cookie Pie Recipe with Caramel and Coconut
- Prepare the dough: Cream together butter and sugar until light and fluffy. Add egg, vanilla, and salt. Mix in flour until just combined. Press half of the dough into a greased 9-inch pie dish. Bake at 350°F (175°C) for 10 minutes.
- Add toppings: Spread chocolate chips over the baked crust. Pour sweetened condensed milk over the chocolate chips. Sprinkle coconut evenly on top. Crumble the remaining dough over the coconut.
- Bake: Bake at 350°F (175°C) for 25-30 minutes, or until the coconut is golden brown. Let cool before serving.
Cook's Tips for Perfect Easy Samoa Cookie Pie Recipe with Caramel and Coconut
- Common mistake and fix: Don't overbake the cookie pie. The caramel will continue to cook and firm up as it cools.
- Pro tip: For an extra gooey caramel, pour the sweetened condensed milk directly onto the chocolate chips without mixing.
Storing & Reheating Easy Samoa Cookie Pie Recipe with Caramel and Coconut
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: The dough can be made ahead of time and refrigerated for up to 2 days.
Freezing Easy Samoa Cookie Pie Recipe with Caramel and Coconut
Freeze the baked cookie pie for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat individual slices in the oven at 350°F (175°C) for 5-10 minutes. Microwave: Reheat individual slices in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: For a crunchier crust, bake the dough without the toppings for an additional 5-10 minutes before adding the chocolate chips and caramel.
- Make-ahead: You can also make the entire cookie pie ahead of time and reheat individual slices in the oven or microwave.
Want to level up this recipe?
Parchment Paper — Makes it easy to remove the cookie pie from the pan → Check price on Amazon
Easy Samoa Cookie Pie Recipe with Caramel and Coconut
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup shredded coconut
- 1 cup semisweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
Seasonings
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Prepare the dough: Cream together butter and sugar until light and fluffy. Add egg, vanilla, and salt. Mix in flour until just combined. Press half of the dough into a greased 9-inch pie dish. Bake at 350°F (175°C) for 10 minutes.
- Add toppings: Spread chocolate chips over the baked crust. Pour sweetened condensed milk over the chocolate chips. Sprinkle coconut evenly on top. Crumble the remaining dough over the coconut.
- Bake: Bake at 350°F (175°C) for 25-30 minutes, or until the coconut is golden brown. Let cool before serving.
Notes
- Chef tip: For a crunchier crust, bake the dough without the toppings for an additional 5-10 minutes before adding the chocolate chips and caramel.
- Make-ahead: You can also make the entire cookie pie ahead of time and reheat individual slices in the oven or microwave.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the baked cookie pie for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat individual slices in the oven at 350°F (175°C) for 5-10 minutes.
- Microwave reheat: Reheat individual slices in the microwave for 15-20 seconds.
- Make ahead: The dough can be made ahead of time and refrigerated for up to 2 days.
Nutrition Per Serving
- Calories: 420
- Protein: 5g
- Fat: 18g
- Carbs: 58g
- Fiber: 2g
- Sugar: 35g
- Sodium: 120mg
- Cholesterol: 65mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Samoa Cookie Pie Recipe with Caramel and Coconut FAQs
Yes, you can make the dough ahead of time and refrigerate it for up to 2 days. You can also bake the entire pie ahead of time and reheat individual slices in the oven or microwave.
The cookie pie may have been overbaked. The caramel will continue to cook and firm up as it cools, so it's important not to overbake the pie.
Yes, you can freeze the baked cookie pie for up to 3 months. Thaw overnight in the refrigerator before serving.
No, this recipe is not suitable for the air fryer. The caramel and coconut topping need to be baked in the oven to achieve the perfect texture and flavor.
You can substitute sweetened condensed milk with a mixture of 1/2 cup granulated sugar, 1/4 cup water, and 1/4 cup heavy cream. Cook the mixture over medium heat until the sugar dissolves and the mixture thickens slightly.
A Warm Final Note
I can’t wait for you to try Easy Samoa Cookie Pie Recipe with Caramel and Coconut and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
