Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the unsweetened shredded coconut and melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch pie dish, creating an even layer. Bake for 10–12 minutes, or until the crust turns golden brown. Once done, allow it to cool completely.

In a medium saucepan over medium heat, add the granulated sugar and cook, stirring gently, until it melts and develops a deep amber color, about 6–8 minutes. Carefully add the heavy cream or half-and-half while stirring continuously. Continue stirring until smooth and creamy. Remove from heat and let it cool slightly.

Once both the crust and caramel filling are at room temperature, carefully pour the caramel mixture into the cooled coconut crust, spreading it evenly. Refrigerate for at least 2 hours, until the caramel is set and slightly firm to the touch.

When the pie is set, melt your choice of dark or semi-sweet chocolate in a microwave-safe bowl. Once melted, drizzle the chocolate over the top of the pie using a spoon or a piping bag for precision.

To serve, slice the Easy Samoa Cookie Pie into generous wedges. Optionally, top each slice with a dollop of whipped cream.