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| 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!"
Ingredients :
- 1 tablespoon butter, or as needed
- 1 cup toasted shredded coconut, plus more for garnish
- 1/3 cup all-purpose flour
- 2 tablespoons firmly packed light brown sugar
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 5 ounces semisweet chocolate, finely chopped
- 1 quart coconut ice cream
- 3/4 cup warm dulce de leche
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 45M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with 1 tablespoon butter.
- 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.
- 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.
- 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.
Notes :
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