Samoa Tartlets – a delicious recipe with butter, coconut, flour, brown sugar, salt, cold unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with 1 tablespoon butter.
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.
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.
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.
445
kcal
Calories
31
g
Fat
37
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Samoa Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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