Samoa Tartlets Recipes

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SAMOA CLUSTERS



Samoa Clusters image

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

Nonstick cooking spray, for the foil
One 7.5-ounce box caramel and toasted coconut cookies, such as Samoas®
4 tablespoons unsalted butter
25 individually-wrapped caramels, unwrapped
1/2 cup dry-roasted macadamia nuts with sea salt, halved, plus more for topping
1 cup semisweet chocolate chips
1 teaspoon coconut oil
Toasted coconut, for topping

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



Samoa Tartlets image

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

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

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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