In a large bowl using an electric mixer or in the bowl of stand mixer with the paddle attachment, cream butter and sugar for 2-3 minutes until well combined and fluffy.
Mix in vanilla extract until well combined.
Add in flour gradually until dough comes together.
Press dough into bottom and sides of a 9-inch pie or tart pan. Bake in preheated oven for 15-20 minutes or until lightly golden brown. Allow to cool.
Dark Chocolate Ganache
Heat heavy cream in the microwave until it is hot, but not scalding. Pour over chocolate in a heatproof bowl.
Let sit for 5 minutes, then stir to melt chocolate. If necessary, heat mixture in microwave another 15 seconds at a time to fully melt.
Spread ganache over bottom of cooled shortbread crust. Set aside.
Heat heavy cream and caramels in a saucepan over medium heat, stirring.
Continue stirring as caramels slowly melt and combine with cream to form a caramel sauce.
Once caramel sauce is fully melted and smooth, add toasted coconut and stir until well coated.
Drop coconut-caramel mixture by spoonfuls over chocolate ganache layer, and gently spread evenly with a spatula or back of a spoon.
Dark Chocolate Drizzle
Heat cream in the microwave until hot. Pour over chocolate in a heatproof bowl.
Let sit for 5 minutes, then stir to melt.
Once smooth, place ganache into a plastic piping bag or plastic zipper bag. Cut a tiny hole in one corner, and pipe the chocolate in zigzag stripes across the pie.
Let set, and serve at room temperature.
Salted butter: I use salted butter to replace added salt in the shortbread crust -- if you use unsalted butter, just add in 1/4 tsp of salt.Toasting coconut: Spread your shredded coconut in a single layer on a large lined sheet pan. Place it in a preheated oven at 350 degrees for 5-8 minutes, rotating halfway through. The coconut should be lightly golden brown and smell toasty. Let it cool before adding it to this Samoas cookie pie.