Preheat your oven to 350°F (175°C) and grease your pie dish with a little butter or non-stick spray.
In a large mixing bowl, combine the melted unsalted butter, brown sugar, and vanilla extract. Whisk until smooth. Add in the egg and mix until thoroughly combined. Gradually add in the all-purpose flour and salt, mixing until just incorporated.
Take your cookie dough and press it evenly into the bottom of the prepared pie dish.
Place the pie dish in the preheated oven and bake for 15-20 minutes, or until the edges are golden brown.
While the crust is baking, combine the sweetened shredded coconut and the sweetened condensed milk in a separate bowl. Stir until the coconut is fully coated.
Once the crust is out of the oven and slightly cooled, pour the coconut mixture over the warm crust, spreading it out evenly. Drizzle the salted caramel sauce over the coconut layer.
Sprinkle the semi-sweet chocolate chips over the top of the pie.
Return the pie to the oven and bake for an additional 15-20 minutes, or until the filling is bubbly and the chocolate chips have melted.
Once the pie is out of the oven, let it cool for about 10 minutes. Then, melt the remaining semi-sweet chocolate chips in the microwave and drizzle them over the top of the pie.
Allow the pie to cool completely on a wire rack before slicing. Serve it as is, or with a scoop of vanilla ice cream.
