Samoa Tartlets

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Butter a 12-cup muffin pan well.
3. 3
   In a food processor pulse the flour, 1/4 cup coconut, brown sugar and salt until well combined.
4. 4
   Add the cold butter, continue to pulse until butter is incorporated, with pea sized pieces.
5. 5
   Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds and up the sides about 1/4 inch.
6. 6
   Bake on middle rack until crusts are golden, around 20 minutes.
7. 7
   Turn off oven.
8. 8
   Remove pan and sprinkle the chocolate evenly between the 12 baked tart shells.
9. 9
   Return pan to oven for 2 to 3 minutes-just until the chocolate is melted.
10. 10
    Sprinkle each crust with 1 tablespoon of the remaining coconut.
11. 11
    Cool for 5 minutes, then place in freezer for at least 15 minutes.
12. 12
    Using a thin spatula gently remove each crust from the muffin pan.
13. 13
    Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more toasted coconut.