Samoa Tartlets

Pat Duran


If you like Girl Scout Samoa Cookies you are going to love this recipe. A wonderful treat for your mouth. Recipe from Food Network Magazine.


★★★★★ 1 vote

12 servings
30 Min
20 Min


  • 3 Tbsp
    cold unsalted butter, cut up
  • 1/3 c
    all purpose flour
  • 1 c
    shredded coconut, toasted
  • 2 Tbsp
    light brown sugar, firmly packed
  • 5 oz
    semisweet chocolate very finely chopped
  • 3/4 c
    dulce de leche, warmed ( in the dessert-topping section)
  • 1 qt
    coconut ice cream

How to Make Samoa Tartlets


  1. Move oven rack to middle position and preheat to 350^. Grease of spray a 12-cup muffin pan with butter.
    Pulse the flour, 1/4 c. of the coconut, brown sugar in a food processor until combined. Add the cold butter pieces and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 pulses.
    Put 1 heaping Tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 15-20 minutes.
  2. Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 Tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.
  3. With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.

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