Lightly toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes before rimming your glass to intensify flavor and add a delicate crunch that mimics the Samoa cookie texture.

Let freshly pulled espresso cool for 30 seconds before mixing with cold coconut milk to prevent the milk from breaking and ensure a smooth, creamy texture in your iced drink.

Pour caramel sauce into the glass before adding ice, then drizzle chocolate syrup down the sides to create distinct flavor pockets—this prevents the syrups from over-mixing and provides flavor complexity with each sip.

Place your serving glass in the freezer for 10 minutes before assembly to keep the latte properly chilled longer and prevent rapid dilution from melting ice.

Scoop the thick cream layer from a chilled can of coconut milk (not coconut whipped topping) for a richer, more luxurious mouthfeel that perfectly complements the cookie-inspired dessert beverage.