Crispy Samoa Cookie Pie Recipe with Caramel and Coconut
Make the best Samoa Cookie Pie at home with this easy recipe. After making it dozens of times, I’ve perfected the crispy cookie crust and gooey caramel topping. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Greek Lemon Potatoes and Easy Sun-Dried Tomato Spinach Grilled Cheese.
Why This Crispy Samoa Cookie Pie Recipe with Caramel and Coconut Is Pure Comfort
- Crispy cookie crust with a soft, chewy center
- Gooey caramel topping with a hint of saltiness
- Toasted coconut adds a delightful crunch and tropical flavor
- Easy to make and ready in just 30 minutes
What You'll Need for Crispy 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.
- Refrigerated sugar cookie dough
- Caramel bits
- Sweetened condensed milk
- Evaporated milk
- Light corn syrup
- Salted butter
- Shredded coconut
- Vanilla extract
- Salt
- Optional: Chocolate chips or fudge for drizzling
📝 Ingredient Notes
- Caramel bits: If you can't find caramel bits, you can use caramel candies or unwrapped caramels.
🛒 Tools & Equipment I Recommend
- Parchment paper — Prevents the cookie pie from sticking to the pan and makes cleanup a breeze. → See on Amazon
- Pizza cutter — Makes it easy to cut the cookie pie into perfect slices. → See on Amazon
How to Make Crispy Samoa Cookie Pie Recipe with Caramel and Coconut
- Prepare the crust: Press the sugar cookie dough into the bottom and up the sides of a 9-inch pie dish. Bake at 350°F (175°C) for 10-12 minutes or until lightly golden.
- Make the caramel topping: In a medium saucepan, combine caramel bits, sweetened condensed milk, evaporated milk, corn syrup, and butter. Cook over medium heat, stirring constantly, until the caramel is smooth and bubbly. Stir in vanilla and salt.
- Add the coconut: Stir in the shredded coconut until well coated with the caramel mixture.
- Assemble the pie: Pour the caramel-coconut mixture into the pre-baked cookie crust. Spread it evenly with a spatula.
- Bake the pie: Bake at 350°F (175°C) for 15-20 minutes or until the coconut is golden brown and the caramel is bubbly.
- Cool and serve: Let the pie cool completely before slicing and serving. For an extra touch, drizzle with melted chocolate chips or fudge.
Cook's Tips for Perfect Crispy Samoa Cookie Pie Recipe with Caramel and Coconut
- Common mistake and fix: Don't overbake the cookie crust. It will continue to cook from the residual heat when you add the caramel topping.
- Pro tip: For an even crispier crust, brush the inside of the pie dish with a little bit of beaten egg before pressing in the cookie dough.
- Pro tip: To prevent the caramel from burning, stir it constantly while cooking and adjust the heat if necessary.
- Pro tip: For a cleaner slice, use a sharp knife and wipe it with a damp cloth between each cut.
Storing & Reheating Crispy 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 cookie pie can be made up to 2 days ahead and stored in the refrigerator. Let it sit at room temperature for 15-20 minutes before serving.
Freezing Crispy Samoa Cookie Pie Recipe with Caramel and Coconut
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Microwave: Reheat slices in the microwave for 15-25 seconds or until warmed through. The caramel may become softer.
Recipe Notes
- Chef tip: For a fun twist, add a layer of chocolate ganache between the cookie crust and the caramel-coconut filling.
- Best substitution: If you're out of sweetened condensed milk, you can substitute it with equal parts evaporated milk and sugar.
- Make-ahead: The caramel topping can be made up to 2 days ahead and stored in the refrigerator. Reheat in the microwave or on the stovetop before using.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for a larger crowd.
- Troubleshooting: If the caramel topping becomes too firm in the refrigerator, reheat it in the microwave or on the stovetop until it reaches your desired consistency.
Want to level up this recipe?
Pie dish — A deep-dish pie dish ensures that there's plenty of room for the caramel-coconut filling. → Check price on Amazon
Crispy Samoa Cookie Pie Recipe with Caramel and Coconut
Ingredients
Main Ingredients
- Refrigerated sugar cookie dough
- Caramel bits
- Sweetened condensed milk
- Evaporated milk
- Light corn syrup
- Salted butter
- Shredded coconut
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Chocolate chips or fudge for drizzling
Instructions
- Prepare the crust: Press the sugar cookie dough into the bottom and up the sides of a 9-inch pie dish. Bake at 350°F (175°C) for 10-12 minutes or until lightly golden.
- Make the caramel topping: In a medium saucepan, combine caramel bits, sweetened condensed milk, evaporated milk, corn syrup, and butter. Cook over medium heat, stirring constantly, until the caramel is smooth and bubbly. Stir in vanilla and salt.
- Add the coconut: Stir in the shredded coconut until well coated with the caramel mixture.
- Assemble the pie: Pour the caramel-coconut mixture into the pre-baked cookie crust. Spread it evenly with a spatula.
- Bake the pie: Bake at 350°F (175°C) for 15-20 minutes or until the coconut is golden brown and the caramel is bubbly.
- Cool and serve: Let the pie cool completely before slicing and serving. For an extra touch, drizzle with melted chocolate chips or fudge.
Notes
- Chef tip: For a fun twist, add a layer of chocolate ganache between the cookie crust and the caramel-coconut filling.
- Best substitution: If you're out of sweetened condensed milk, you can substitute it with equal parts evaporated milk and sugar.
- Make-ahead: The caramel topping can be made up to 2 days ahead and stored in the refrigerator. Reheat in the microwave or on the stovetop before using.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for a larger crowd.
- Troubleshooting: If the caramel topping becomes too firm in the refrigerator, reheat it in the microwave or on the stovetop until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat slices in the microwave for 15-25 seconds or until warmed through. The caramel may become softer.
- Make ahead: The cookie pie can be made up to 2 days ahead and stored in the refrigerator. Let it sit at room temperature for 15-20 minutes before serving.
Nutrition Per Serving
- Calories: 340
- Protein: 3g
- Fat: 13g
- Carbs: 52g
- Fiber: 1g
- Sugar: 28g
- Sodium: 150mg
- Cholesterol: 35mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Samoa Cookie Pie Recipe with Caramel and Coconut FAQs
Yes, you can make the cookie pie up to 2 days ahead. Store it in the refrigerator and let it sit at room temperature for 15-20 minutes before serving.
The caramel topping may have become too firm if it was overheated or if it was stored in the refrigerator for too long. Reheat it in the microwave or on the stovetop until it reaches your desired consistency.
Yes, you can freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
No, this recipe is not suitable for the air fryer. The caramel topping requires oven heat to bubble and set properly.
Use a sharp knife and wipe it with a damp cloth between each cut for cleaner slices.
A Warm Final Note
I can’t wait for you to try Crispy 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!
