"If you love Girl Scout Samoa Cookies, then this dessert is for you. Rich and creamy, this delectable dessert never lasts long in our family! You can also use a regular caramel sauce, but the dulce de leche is luscious and irresistible in this recipe."
Preheat oven to 375 degrees F (190 degrees C). Spread coconut on a rimmed baking sheet.
Toast coconut in the preheating oven until lightly golden, 5 to 10 minutes.
Mix crushed cookies and butter together in a bowl. Press evenly into a 9-inch pie plate.
Bake in the preheated oven until crisp, about 10 minutes. Transfer to a wire rack to cool.
Combine 1/2 cup dulce de leche, cream cheese, white sugar, and confectioners' sugar in a large bowl; beat with an electric mixer until smooth. Add 2 cups heavy cream and vanilla extract; beat until soft peaks form. Pour over the cooled crust; spread in an even layer with a spatula.
Refrigerate pie until cream layer is set, at least 6 hours.
Spread 1/2 cup dulce de leche evenly over the chilled cream layer.
Mix toasted coconut with 3/4 cup dulce de leche in a bowl. Spoon over dulce de leche layer; press down gently with a spatula.
Combine remaining 1/4 cup dulce de leche and 2 tablespoons heavy cream in a microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval.
Combine chocolate chips and remaining 3 tablespoons heavy cream in a separate microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval.