Preheat oven to 350°F. Grease or spray mini muffin pans with cooking spray (I like to use the kind with flour.)
Unroll pie crust and cut 2.5” circles with a cookie cutter (or jar or glass). Press gently into the cavities on your pan. (Makes about 18 with re-rolling the crust.)
Place about 6 chocolate chips in the bottom of each pie (about 1/3 cup total). Place pans in the refrigerator until ready to continue.
Melt caramel squares and water in a medium microwave safe bowl on HIGH power for 30 seconds; stir. Heat in additional 30 second increments, until it melts and is smooth after stirring (about 1 minute total). Stir in coconut.
Spoon about 1/2 tablespoon of the coconut mixture onto the top of the chocolate chips. Spray your hands with cooking spray and press the coconut mixture down evenly (it is very sticky). Work fast, the caramel starts to harden after only a few minutes.
Bake for 10-14 minutes, until the crusts start to get golden. Cool completely in pan then remove to a cookie sheet. They should pop right out, but if the caramel has melted onto the sides of the pan, you can use a knife to loosen them.
Melt remaining chocolate chips in a small bowl with vegetable oil or Crisco. (30 seconds to 1 minute in the microwave.) Stir until smooth. Place in a sandwich bag and cut off a teeny tiny bit of one corner. Pipe stripes over the pies to mimic the stripes on the Samoa cookies.