Prepare the Cookie Crust
Preheat the oven to 350°F (175°C).
Generously grease a 9-inch pie dish with nonstick cooking spray.
In a large microwave-safe bowl, melt the butter.
Allow the butter to cool slightly, then whisk in the egg, brown sugar, and vanilla extract until smooth.
Add the flour and salt and stir until just combined. Do not overmix.
Spread the dough evenly into the prepared pie dish.
Bake for 10–12 minutes, until the edges begin to set but the center is still slightly underbaked.
Add the Toppings
Remove the pie from the oven.
Sprinkle the chocolate chips evenly over the partially baked crust.
Evenly distribute the shredded coconut over the chocolate chips.
Drizzle the sweetened condensed milk evenly over the coconut.
Drizzle the caramel sauce evenly over the top.
Finish Baking
Return the pie to the oven and bake for 25 minutes, or until the edges are lightly bubbling and the center appears set.
Watch carefully during the final 10 minutes to prevent the coconut and caramel from over-browning.
Remove from the oven and place on a wire rack to cool.
Add the Chocolate Drizzle
Melt the chocolate chips in a microwave-safe bowl, heating in 10-second intervals and stirring until smooth.
Drizzle the melted chocolate over the pie in parallel lines or your preferred pattern.
Cool and Serve
Allow the pie to cool completely for at least 4 hours, or overnight, before slicing.
Slice and serve once the chocolate drizzle has set and the filling has firmed up.