Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until soft (if you unroll it cold, it will tear).  Unroll the pie crust on top of the parchment lined baking sheet and bake for ~12 minutes, or until just golden brown.

In a medium-sized bowl, whisk together the coconut milk, coconut oil, and salt.  Set aside.

In a saucepan (I used a 4-quart saucepan), add the maple syrup, water, sucanat, and erythritol.  Do not stir.  Add a candy thermometer to the saucepan, then place the pan over medium-high heat.  Without stirring, let the mixture come to a boil.  When it reaches 250 degrees Fahrenheit (it takes me ~7 minutes), remove the pan from the heat and whisk in the set aside coconut milk/oil mixture.

Return the pan to the heat and let it come to a boil again. When it reaches 266 degrees Fahrenheit (it takes me ~10 minutes), turn the stove off and remove from the heat.  Add the baking soda and whisk until completely even.  It will bubble, that's normal!  Pour the caramel into a nonstick loaf pan or brownie pan and let cool slightly.

Whisk in the oat flour, then stir in the shredded coconut.  Let cool until it has thickened up and isn't pourable or drippy.  Scoop the mixture over the cooled pie crust and spread to the edge of the crust.  Refrigerate just until firm.

Use a 2" circle cookie cutter to punch out your Samoas.  Snack on the scraps, of course  ;)

Drizzle the melted chocolate over the Samoas and refrigerate until firm.  Serve and enjoy!