I’ve always loved Girl Scout cookies, especially the Samoas with their rich layers of toasted coconut, creamy caramel, and smooth chocolate. There’s something deeply nostalgic about those flavors. One evening, while reminiscing over childhood treats, I wondered how I could turn that iconic cookie into a dessert that’s even more indulgent and perfect for sharing. That’s how this Samoas Cookie Pie came to life in my kitchen. It captures everything I adore about the original cookie but transforms it into a thick, chewy, caramel-laced pie that’s impossible to resist.

You’ll love this recipe for so many reasons. First, it brings all the comfort and joy of the traditional Samoas cookies but in a pie form that’s easier to slice, serve, and savor. The layers are rich yet balanced, and every bite delivers a beautiful blend of textures—crispy, gooey, and melt-in-your-mouth softness. Whether you serve it warm or chilled, it’s guaranteed to impress both die-hard Samoas fans and dessert lovers in general.

This recipe is also incredibly versatile. You can bake it in a pie dish or a tart pan, depending on what you have on hand. Serve it plain, with a scoop of vanilla ice cream, or topped with an extra drizzle of melted chocolate for that over-the-top finish. If you’re baking for a crowd, this pie is a standout choice. It’s perfect for birthdays, potlucks, holiday gatherings, or even just a weekend baking adventure.

Another reason I adore this recipe? It’s budget-friendly. The ingredients are pantry staples or easy-to-find items at any grocery store. There’s no need to buy pre-made cookies or specialty items. Everything comes together with basic baking essentials like flour, butter, sugar, chocolate chips, and sweetened coconut flakes. The caramel can be homemade or store-bought, depending on your time and preferences. Either way, it doesn’t break the bank, and the results look and taste like you’ve been working all day.

Ingredients for the Samoas Cookie Pie:

1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups semi-sweet chocolate chips
1 ½ cups sweetened shredded coconut, toasted
1 cup thick caramel sauce (homemade or store-bought)
½ cup melted chocolate, for drizzling

How to Prepare This Samoas Cookie Pie Recipe

Creating this Samoas Cookie Pie is a joy from start to finish. The process is straightforward, and the results are stunning. You don’t need any special baking skills—just a little time and a love for rich, comforting desserts. Everything comes together in a single mixing bowl before it’s layered into a pie dish and baked to golden perfection.

Step-by-Step Instructions for Preparation

Preheat your oven to 350°F (175°C).
Begin by preheating your oven so it’s ready once your batter is prepared. Grease a 9-inch pie dish or tart pan and line the bottom with parchment paper for easy removal after baking.
Toast the coconut.
Spread the shredded coconut evenly on a baking sheet and toast in the preheated oven for 5–8 minutes, stirring once or twice until golden brown. Set aside to cool.
Cream the butter and sugars.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This usually takes about 2–3 minutes using an electric mixer on medium speed. Don’t skip this step—it adds volume and creaminess to the base.
Add the eggs and vanilla.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The mixture should be smooth and silky at this point.
Mix the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—stop once no dry flour remains.
Fold in chocolate chips and toasted coconut.
Gently fold the semi-sweet chocolate chips and about 1 cup of the toasted coconut into the dough. Reserve the remaining coconut for topping later.
Assemble the pie.
Spread half of the cookie dough into the bottom of the prepared pie dish, smoothing it out evenly. Spoon the caramel sauce over the top, leaving a small border around the edges. Carefully drop the remaining cookie dough over the caramel in spoonfuls and gently spread to cover. It’s okay if some caramel peeks through.
Bake the pie.
Bake in the preheated oven for 25–30 minutes, or until the top is golden and the center is just set. The edges should be firm, and a toothpick inserted near the center should come out with a few moist crumbs.
Add finishing touches.
Remove the pie from the oven and immediately sprinkle the remaining toasted coconut over the top. Let the pie cool for about 10 minutes before drizzling with the melted chocolate. You can use a spoon or a piping bag for cleaner lines.
Cool before serving.
Allow the pie to cool for at least 30–40 minutes before slicing. For clean slices, cool completely or refrigerate for an hour. If you prefer it warm and gooey, serve right away with a scoop of ice cream.

Quick and Easy

This dessert is surprisingly simple, with all the joy of homemade baking packed into easy steps. It comes together quickly—most of the time is hands-off while it bakes or cools. You don’t need a stand mixer, just a mixing bowl, a whisk, and a spoon.

Customizable

Feel free to get creative with this pie. Want more coconut? Add an extra handful into the batter. Prefer milk chocolate or dark chocolate over semi-sweet? Swap it in without hesitation. You can even add chopped nuts for an extra crunch or press a few chocolate chips on top just before baking for visual appeal.

Popular with Many People

This pie has been a huge hit wherever I’ve served it. Kids adore the chewy cookie base, adults love the caramel-toasted coconut combo, and it disappears fast at gatherings. It’s that perfect blend of nostalgic flavors and modern dessert indulgence that everyone enjoys. Whether you’re baking for a potluck, a birthday party, or just because it’s the weekend, this pie always delivers.

Samoas Cookie Pie: A Delicious Twist on the Classic Girl Scout Cookie

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This Samoas Cookie Pie is a rich, decadent twist on the beloved Girl Scout cookie. With layers of buttery cookie dough, gooey caramel, toasted coconut, and chocolate, this dessert brings together nostalgic flavors in a format that’s perfect for slicing and sharing. It’s easy to prepare, packed with texture, and ideal for parties, family gatherings, or whenever you’re craving something sweet and satisfying. The contrast of soft cookie interior with chewy coconut and a crisp top makes this pie irresistibly delicious from the very first bite.

Author: Lura Skye
Prep Time: 20
Cook Time: 30
Total Time: 50 minutes
Yield: 10 1x

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish and line the bottom with parchment paper.
Spread shredded coconut on a baking sheet. Toast in the oven for 5–8 minutes, stirring once, until golden. Remove and let cool.
In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 to 3 minutes.
Beat in eggs one at a time. Stir in the vanilla extract until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet mixture until just combined.
Fold in 1 ½ cups chocolate chips and 1 cup of the toasted coconut. Reserve remaining coconut for topping.
Press half of the dough evenly into the prepared pie dish. Spoon caramel sauce over the dough, leaving a small border.
Drop spoonfuls of remaining dough over the caramel and gently spread to cover. It’s fine if some caramel peeks through.
Bake for 25–30 minutes, or until the top is golden and the center is just set. Edges should appear firm.
Immediately sprinkle the remaining toasted coconut on top of the hot pie. Let cool for 10 minutes.
Drizzle melted chocolate over the pie using a spoon or piping bag.
Cool for 30–40 minutes before slicing. For firmer slices, chill in the fridge for 1 hour.

Notes

For a gooier texture, serve warm with a scoop of ice cream.

If the caramel is too thin, simmer it on the stove to thicken before layering.

Substitute chopped chocolate bars for chocolate chips for a chunkier bite.

FAQs

Can I use store-bought caramel sauce for this recipe?
Yes, absolutely. While homemade caramel adds a deeper flavor, a high-quality store-bought caramel sauce works beautifully and saves time. Make sure it’s thick enough to layer without running too much into the dough.

Can this pie be made ahead of time?
Yes. You can bake the pie a day in advance and store it covered at room temperature or refrigerate it if you prefer a firmer texture. Reheat slices slightly in the microwave for a gooey texture before serving.

What kind of chocolate works best in this pie?
Semi-sweet chocolate chips balance the sweetness of the caramel and coconut perfectly, but feel free to experiment with milk chocolate, dark chocolate, or even chopped chocolate bars for varied richness.

How do I toast the coconut properly?
Spread the shredded coconut evenly on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes. Stir once or twice during toasting to ensure even browning. Watch closely, as it can burn quickly.

Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a reliable gluten-free flour blend that includes xanthan gum. The texture may vary slightly, but it will still be delicious.

Can I freeze this pie?
Yes, you can freeze it either whole or in slices. Wrap tightly in plastic wrap and foil or use an airtight container. To serve, thaw at room temperature or reheat individual slices in the oven or microwave.

How should I store leftovers?
Store leftover pie in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze as noted above.