Samoa Tartlets

A new twist on a Girl Scout Samoa cookie classic! Keep an eye on the cookies as they easily get burnt. Also, I melted the chocolate in a double boiler and added a teaspoon each on top of the cookie, followed by the coconut. I used the sweetened coconut and dark brown sugar as an alternative. It tasted good!

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 412 Calories

Ingredients

• ¼ teaspoon salt
• ⅓ cup all-purpose flour
• 1 tablespoon butter, or as needed
• 1 cup toasted shredded coconut, plus more for garnish
• 2 tablespoons firmly packed light brown sugar
• 3 tablespoons cold unsalted butter, cut into pieces
• 5 ounces semisweet chocolate, finely chopped
• 1 quart coconut ice cream
• ¾ cup warm dulce de leche

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with 1 tablespoon butter.

Step 2

Pulse 1/4 cup coconut, flour, brown sugar, and salt together in a food processor until just-combined. Add cold butter pieces to coconut mixture and pulse until mixture resembles wet sand. Spoon 1 heaping tablespoon of coconut mixture into each prepared muffin cup and press into cup to create a crust.

Step 3

Bake in the preheated oven until crusts are golden, 5 to 7 minutes. Remove from oven, turn off oven, sprinkle chopped chocolate into each crust, and return to the oven until chocolate melts, 3 to 5 minutes.

Step 4

Divide remaining coconut between crusts. Freeze in the muffin cups until set, about 15 minutes. Gently remove each crust from the muffin cup with a thin spatula. Place a scoop of ice cream in each crust, drizzle dulce de leche over the top, and garnish with coconut.