Preheat your oven to 350°F (175°C). In a mixing bowl, combine your shortbread crust ingredients until well-blended. Firmly press the mixture into a 9-inch pie dish. Bake the crust for about 10 minutes, or until it turns lightly golden and fragrant, then let it cool.

In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, and cocoa powder. Stir continuously for 10-15 minutes until the mixture thickens.

Carefully pour the thickened caramel filling into the cooled crust, spreading it evenly with a spatula. Sprinkle flaked coconut and chocolate chips on top.

Return your pie to the oven and bake for 30-40 minutes, watching it bubble at the edges. Remove and let cool slightly on a wire rack.

Let your Samoa Cookie Pie cool completely before slicing. Refrigerate for a firmer texture or serve chilled.