SAMOA TARTLETS

Samoa Tartlets image

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!

Provided by jhalaks

Time 45m

Yield 12

Number Of Ingredients 9

Ingredients

1 tablespoon butter, or as needed
1 cup toasted shredded coconut, plus more for garnish
⅓ cup all-purpose flour
2 tablespoons firmly packed light brown sugar
¼ teaspoon salt
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

Steps:

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.

Nutrition Facts : Calories 412.1 calories, Carbohydrate 48.6 g, Cholesterol 32.7 mg, Fat 23.5 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 16.4 g, Sodium 136.7 mg, Sugar 24.2 g