Ingredients
Scale
For the crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
For the topping:
- 2 cups sweetened shredded coconut
- 20 soft caramels
- 2–3 tbsp heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- 1. Preheat and prepare the pan:
Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan and line it with parchment paper. - 2. Make the crust:
In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Gradually combine with wet ingredients, mixing until just incorporated. Press dough evenly into the pie pan. - 3. Bake the crust:
Bake for 18–20 minutes until golden brown at the edges. Let cool completely before adding toppings. - 4. Toast the coconut:
Spread shredded coconut on a baking sheet. Bake at 325°F (160°C) for 8–10 minutes, stirring halfway, until golden brown. Set aside to cool. - 5. Prepare the caramel layer:
In a saucepan, melt caramels with heavy cream over medium heat until smooth. Pour half over the cooled crust, spreading evenly. - 6. Add the coconut topping:
Mix toasted coconut with remaining caramel and spread over the first caramel layer. - 7. Drizzle chocolate:
Melt chocolate chips until smooth. Drizzle over the coconut-caramel layer. Let chocolate set slightly. - 8. Chill and serve:
Refrigerate for at least 1 hour. Slice and serve, optionally adding extra chocolate drizzle.
Notes
For extra crunch, add chopped nuts to the coconut layer.
Use milk, dark, or white chocolate depending on preference.
Mini tart versions can be made in muffin tins.
- Prep Time: 25
- Cook Time: 40