In a medium bowl, combine the crushed shortbread cookie crumbs and melted butter. Mix until well combined and the crumbs resemble wet sand.

Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a glass or your fingers to compact it firmly. Place the pie crust in the refrigerator to chill while you prepare the other components, about 15 minutes.

Preheat oven to 300°F (150°C). Spread the shredded coconut evenly on a baking sheet.

Bake for 8-12 minutes, stirring every 3-4 minutes, until the coconut is golden brown and fragrant. Watch carefully to prevent burning. Remove from oven and let cool completely.

In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten all the sugar. Place over medium heat and bring to a boil without stirring. If sugar crystals form on the sides of the pan, brush them down with a wet pastry brush.

Continue to boil, swirling the pan occasionally, until the sugar syrup turns a deep amber color (this can take 8-12 minutes). As soon as it reaches the desired color, remove the pan from the heat.

Carefully and slowly whisk in the warmed heavy cream (it will bubble vigorously). Then add the butter pieces, vanilla extract, and sea salt, whisking until smooth and fully incorporated. Be cautious as the caramel will be very hot.

Pour the warm caramel evenly into the chilled shortbread crust. Sprinkle the cooled toasted coconut over the caramel layer. Return the pie to the refrigerator to chill for at least 1 hour, or until the caramel is set.

In a small microwave-safe bowl or a double boiler, melt the semi-sweet chocolate chips with the coconut oil (if using). Heat in 30-second intervals in the microwave, stirring after each, until smooth. Or melt over simmering water in a double boiler, stirring frequently.

Once the caramel and coconut layers are firm, remove the pie from the refrigerator. Drizzle the melted chocolate generously over the pie in thin stripes, mimicking the classic Samoas cookie pattern.

Return the pie to the refrigerator for at least 3-4 hours, or until completely firm. For best results, chill overnight.

Before serving, let the pie sit at room temperature for 10-15 minutes to allow for easier slicing. Slice with a sharp knife and enjoy your decadent Samoas Pie!