Samoa Tartlets

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I made these on Wednesday and followed this recipe almost to a 'T', and it came out exactly the way it said! I overbaked the tarts a bit, but thats okay. I even made my own dulce de leche since I didn't have any on hand and I must say I'm impressed. I didn't toast the coconut until after I put the chocolate on. However, I changed the recipe a bit to make the tarts more cookie like on Thursday (and since I had so much dulce de leche left over!. I used 1 cup flour, about 3/4 cup brown sugar, 1 cup of untoasted coconut, 2 teaspoons baking soda, 6 tablespoons of margarine, and 1 teaspoon of salt. I personally like the softer/chewy cookie better but my mommy liked the crisp tart. This recipe is a must try!

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I greased the muffin pan with Crisco but half of the tartlets still stuck. It would probably be better to use baking spray or even cupcake papers. I used a shiny pan (not dark, and there's no way you could bake them for 20 minutes--they were overdone at 10 minutes, and my oven temperature is accurate. I saw how crumbly the crusts were and I thought a hard chocolate layer on top of that would be a mess to eat, so I made ganache instead. Since I got only 6 tartlets out of this, I am going to try again, this time doubling the dough, using untoasted coconut (it gets toasted when you bake it and the rest of the ganache.

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This was simple and so, so, so good! I followed the recipe exactly. I used a dark non-stick muffin pan and they turned out fine for me, but if using a dark pan the cooking time should be cut to around 12 minutes instead of 20. If you have trouble finding coconut ice cream, try the asian or hispanic markets. The toasted coconut is wonderful, so make a lot of extra for sprinkling.

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I will be making this for my next Gourmet Club. I did a demo and my family loved it. I had a difficult time finding the coconut ice cream, so I used coconut sorbet. Still an excellent dessert.