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"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!"
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Ingredients45 m servings 412 cals
Original recipe yields 12 servings
- 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.
Per Serving: 412 calories; 23.5 g fat; 48.6 g carbohydrates; 5.2 g protein; 33 mg cholesterol; 137 mg sodium. Full nutrition