(samoas-from food network magazine)
I did not order any cookies this year, trying to be better and resist temptation! However, when I came across the recipe, I could not resist trying it out! This way, I can make them year round, right??
3 TBS cold unsalted butter
1/3 cup flour
1 and ½ cups shredded coconut
2 tbs packed brown sugar
¼ tsp salt
5 oz. semi or bittersweet chocolate-finely chopped
Caramel or dulce de leche ice cream topping
Toast coconut in oven until golden brown, let cool for a few minutes. Position a rack in the middle of the oven and heat to 350 degrees. Grease a 12 cup muffin pan with butter. Pulse the flour, ¼ cup coconut, brown sugar and salt in food processor until combined. Add the cold butter and pulse about 5 times, or until the mixture resembles wet sand with pea-sized pieces. Put 1 heaping tbs of the mixture in each muffin cup and press down. Bake until the crusts are golden about 20 minutes. Remove the pan from oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return to pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 TBS of the remaining coconut. Drizzle caramel topping over the 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.