Samoa Tartlets Recipes
SAMOA CLUSTERS
Turn your favorite Girl Scout cookie into an ooey, gooey, salty-sweet treat! No oven necessary--just a microwave and a refrigerator.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 20 candies
Number Of Ingredients 8
Steps:
- Line a baking sheet with aluminum foil and lightly spray with cooking spray.
- Reserve 2 of the cookies; coarsely chop the remaining cookies.
- Put the butter and caramels in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes. Fold in the chopped cookies and macadamia nut pieces. Drop tablespoon dollops of the caramel mixture onto the prepared baking sheet. Refrigerate until firm, about 1 hour.
- Meanwhile, finely chop the reserved cookies and macadamia nuts.
- Microwave the semisweet chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted and smooth, about 1 minute.
- Top the caramel clusters with the melted chocolate. Immediately sprinkle with crushed cookies, chopped macadamia nuts or toasted coconut. Chill until set, another 30 minutes.
SAMOA TARTLETS
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.
Provided by Pat Duran @kitchenChatter
Categories Ice Cream & Ices
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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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