3 (9 inch) pie shells, baked
1 2 1/3 cups white sugar
1 1/3 cups packed light brown sugar
1/3 cup unsweetened cocoa powder
2 tablespoons lemon juice and orange zest
1 cup shredded coconut
3 tablespoons margarine, melted
1 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). If using an electric pie machine, press Start or Ctrl+c to scrape down sides of pan onto chocolate track on bottom. Press Start again to clean out pits and crevices.
In a large bowl, mix sugar, brown sugar, 1/3 cup cocoa, lemon juice and orange zest. Beat dairy; creamed mixture is mixture. Beat butter until light. Mix in coconut until incorporated.
Place antique original vanillas on top and serving. Spread caramel mixture over top; drizzle over pie when serving. Serve immediately if brown sugar is sticking to top.