• 1 stick unsalted butter, melted and slightly cooled
  • 1 egg
  • 1/2 c brown sugar, lightly packed
  • 1 tsp vanilla extract
  • 1 1/4 c Better Batter All-Purpose Flour
  • 1/4 tsp salt
  • 1 c milk chocolate chips, divided (3/4 c for sprinkling as a layer and 1/4 c melted as a topping)
  • 1 1/2 c unsweetened shredded coconut
  • 10 oz sweetened condensed milk
  • 5 oz salted caramel sauce (I use Trader Joe's, but any homemade or store-bought caramel sauce will do)
  • 1/4 tsp coconut oil, optional (for melting chocolate chips)
  • Cooking spray


Preheat and prepare. Preheat the oven to 325 degrees. Generously spray a deep dish pie plate with cooking spray. Set aside. Make the cookie layer. In a large mixing bowl, beat together melted butter and brown sugar until light and fluffy. Add egg and vanilla and beat until combined. Mix in the flour and salt until just incorporated. Spread cookie batter into the bottom of the prepared pie plate, spreading into an even layer with a spatula. First bake. Bake the cookie layer for 12-15 minutes or until edges begin to firm and the center begins to set up slightly. Remove from the oven and evenly sprinkle 3/4 c chocolate chips over the par-baked crust. Next add the shredded coconut into an even layer and drizzle the sweetened condensed milk over top of the coconut. Finally, drizzle the caramel sauce over the condensed milk. Second bake. Return pie plate to the oven and bake for an additional 23-25 minutes. The edges will be bubbling and the center will become set and lightly golden brown. After the first 15 minutes of this second bake pay close attention to the coconut and caramel layers as they bake. They are prone to burning if overbaked. You could always loosely tent the pie with foil, if needed. Remove from oven and let cool on a wire rack. Melt chocolate. While the pie begins to cool, prepare the final chocolate drizzle. In a microwave safe bowl, melt the remaining 1/4 c chocolate chips at 50% power in 30 second increments, for up to 2 minutes or until thoroughly melted. I sometimes add a very small amount of coconut oil to help thin the melted chocolate, but this is optional. Stir well to melt any chocolate bits. Transfer to a zip top bag and let cool slightly on the counter, about 5-7 minutes. This will help the chocolate not spread too much over the warm cookie pie and for the chocolate drizzle to hold its shape better. Cut the corner off the bag of melted chocolate and evenly drizzle the chocolate in parallel lines about 1/2-inch apart. Let pie cool completely at room temperature before cutting a serving, about 4 hours. Pie can be stored at room temperature in an airtight container for up to 5 days. Adapted from Averie Cooks blog