Make the Crust

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 8-10 minutes, until the crust is lightly golden. Let it cool while you prepare the filling.

Make the Filling

Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.

Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Add Mix-Ins: Stir in the toasted coconut, caramel sauce, and chocolate chips until evenly distributed throughout the dough.

Bake the Pie: Spread the cookie dough evenly over the cooled crust. Bake in the preheated oven for 20-25 minutes, or until the filling is set and golden brown. Let the pie cool completely.

Add the Topping

Drizzle with Caramel: Once the pie has cooled, drizzle the top with additional caramel sauce.

Drizzle with Chocolate: Melt the remaining chocolate chips in the microwave or using a double boiler. Drizzle the melted chocolate over the top of the pie.

Garnish: Sprinkle extra toasted coconut on top, if desired.

Serve: Slice and serve the Samoas Cookie Pie at room temperature.