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1
Preheat oven to 375 degrees F (190 degrees C). Spread coconut on a rimmed baking sheet.
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2
Toast coconut in the preheating oven until lightly golden, 5 to 10 minutes.
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3
Mix crushed cookies and butter together in a bowl. Press evenly into a 9-inch pie plate.
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4
Bake in the preheated oven until crisp, about 10 minutes. Transfer to a wire rack to cool.
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5
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.
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6
Refrigerate pie until cream layer is set, at least 6 hours.
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7
Spread 1/2 cup dulce de leche evenly over the chilled cream layer.
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8
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.
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9
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.
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10
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.
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11
Drizzle melted caramel and chocolate over pie.
