Description
A gooey caramel coconut cookie pie layered with chocolate and finished with a glossy drizzle.
Ingredients
Scale
- 1 can sweetened condensed milk
- 2 cups shredded sweetened coconut (toasted)
- 1 cup semi-sweet chocolate chips
- 1 cup caramel sauce
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup unsalted butter (melted)
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs (for crust)
- Heavy cream (optional for caramel thinning)
Instructions
- Preheat oven to 350°F (175°C). Press a graham cracker crumb and melted butter mixture firmly into a pie dish to form the crust.
- Mix melted butter, brown sugar, egg, and vanilla until smooth. Stir in flour to create a thick cookie batter.
- Spread batter evenly over the crust. Sprinkle toasted coconut on top.
- Drizzle caramel generously over the coconut layer.
- Bake 30–35 minutes until edges are golden and center is just set. Cool completely.
- Melt chocolate chips and drizzle in thick ribbons across the top.
- Chill slightly to set the chocolate before slicing for clean, gooey layers.
Notes
- Ensure the coconut is toasted for added flavor.
- For a thinner caramel drizzle, mix in a bit of heavy cream.
- Let the pie cool completely for the best texture when slicing.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg