Samoa Tartlets

1. 1

   Preheat oven to 350 degrees.

2. 2

   Butter a 12-cup muffin pan well.

3. 3

   In a food processor pulse the flour, 1/4 cup coconut, brown sugar and salt until well combined.

4. 4

   Add the cold butter, continue to pulse until butter is incorporated, with pea sized pieces.

5. 5

   Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds and up the sides about 1/4 inch.

6. 6

   Bake on middle rack until crusts are golden, around 20 minutes.

7. 7

   Turn off oven.

8. 8

   Remove pan and sprinkle the chocolate evenly between the 12 baked tart shells.

9. 9

   Return pan to oven for 2 to 3 minutes-just until the chocolate is melted.

10. 10

    Sprinkle each crust with 1 tablespoon of the remaining coconut.

11. 11

    Cool for 5 minutes, then place in freezer for at least 15 minutes.

12. 12

    Using a thin spatula gently remove each crust from the muffin pan.

13. 13

    Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.