It's nowhere near Girl Scout cookie season. If you've got a stash in the back of your freezer, I salute you and your will power. For the rest of us, here's a pie.

Samoas are my undisputed favorite. And this baby was at least 20 times easier than last year's Pinterest-worthy bites. Admittedly, it's not nearly as picturesque. It's also not helping that I took this turd of a photo at 6 a.m. on a rainy day - so just use your imagination.


1/2 cup (1 stick) unsalted butter

1 egg

1/2 cup brown sugar

1 teaspoon vanilla

1 1/4 cups all-purpose flour

1/4 teaspoon salt

3/4 cup chocolate chips, for sprinkling

1 1/2 cups sweetened shredded coconut

2/3 can sweetened condensed milk - about 10 oz

5 ounces salted caramel sauce*

3/4 cup chocolate chips, for drizzling

*I used Trader Joe's Fleur de Sel Caramel Sauce. Feel free to substitute whatever caramel sauce you can find or make.


  1. Preheat oven to 350 degrees. Spray a pie pan with cooking spray. Set aside.
  2. In a large, microwavable bowl, melt the butter. Let sit for a few minutes, then add in egg, brown sugar and vanilla, whisking until smooth.
  3. Fold in flour and salt using a spatula, then pour into prepared pan, smoothing the top. Bake for 10 to 12 minutes, or until edges are just beginning to firm up slightly.
  4. Remove from oven and sprinkle with chocolate chips and coconut. Evenly drizzle sweetened condensed milk, followed by caramel sauce.
  5. Return pan to oven and bake for an additional 20-30 minutes, watching carefully towards the end to make sure caramel and coconut are not burning. Remove from oven and allow to cool on a wire rack.
  6. Chill pie completely in the fridge before slicing. 

Recipe via Averie Cooks