Shredded coconut bums me out. Sweetened or not; long strands or short sprinkles; flat flakes or coarse grounds; I cringe inwardly every time that distinctive ingredient pops up in a recipe. I love coconut in general, but the moment as you deprive it of moisture and distill it down to only its most fibrous components, you’ve lost me as a fan. As a result, shredded coconut tends to sit around in my freezer for unconscionable amounts of time. After fulfilling its duty for whatever assignment it was called for, I have no inclination to consume it myself. That’s why I’m thrilled to pack it up in a caramel tart and pawn it off on others.

Coconut Head

The beloved girl scout samoa cookie inspired this supersized snack, employing a simple shortbread crust topped with that cursed coconut filling, finished with a liberal drizzle of dark chocolate. Quick, uncomplicated, and straight to the point, there’s no better way I can think of to use up a full 3 cups of shredded coconut in one go.

Worthy of a Baking Merit Badge

Samoas, not to be confused with Indian samosas, sometimes go by the name of Caramel deLites, depending on which troops do the baking. First being offered on the girl scout menu in 1975, the only explanation for the original name is that it likely aligns with the island of Samoa, where coconut is one of its major exports. Seems a bit random to me, given all the possible sources for coconut products, but I wasn’t the one who chose the title.

Lightly toasted and wrapped up in a gooey yet sliceable brown sugar substrate, resting just beneath a thin veneer of chocolate and comfortably nested on top of a crisp, slightly crumbly crust, shredded coconut is utterly transformed. My surplus was immediately plundered, as slice after slice hit plates, then to-go containers for seconds and midnight snacks.

Did this finally change my tune on the desiccated dread? Absolutely not. I’m just happy to find a compelling approach for using it up and sharing with others. To each their own, although better together; coconut lovers are welcome here to eat all of it for me.

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Yield: Makes 8 - 12 Servings

Samoa Tart

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Make a super sized samoa cookie better than any girl scout could bake! Packed with toasted coconut, it's an easy way to use up your surplus.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

Shortbread Crust:

• 1 1/2 Cups All-Purpose Flour
• 1/3 Cup Granulated Sugar
• 1/2 Teaspoon Salt
• 1/2 Cup Melted Vegan Butter
• 1/4 Teaspoon Almond Extract

Coconut Filling:

• 1 1/2 Cups Plain Non-Dairy Milk
• 3/4 Cup Dark Brown Sugar, Firmly Packed
• 1/4 Cup Cornstarch or Potato Starch
• 1/2 Teaspoon Salt
• 2 1/2 Cups Unsweetened Shredded Coconut, Toasted
• 1 Teaspoon Vanilla Extract

Chocolate Ganache:

• 3.5 Ounces Dark Chocolate, Chopped
• 1 Tablespoon Vegan Butter

Instructions

1. Preheat your oven to 325 degrees.
   
2. In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir just until fully incorporated. Transfer the dough to a 9-inch fluted tart pan with a removable bottom. Gently press it out into one even layer, completely covering the bottom. Bake for 20 - 22 minutes, until very lightly browned.
   
3. When the crust is in the final 5 minutes of baking, you can begin to work on the filling. In a medium saucepan, whisk together the non-dairy milk, brown sugar, starch, and salt. Make sure it's completely smooth with no clumps remaining before turning on the heat to medium. Continue to whisk periodically until it comes to a steady but slow boil and is significantly thickened.
   
4. Turn down the heat all the way to the lowest setting before folding in the toasted coconut and vanilla. Stir well to make sure its fully incorporated; the mixture should be very thick. Turn off the heat and transfer the filling to the baked crust. Use your spatula to smooth out the top. It should completely fill the pan. Place the pan in the fridge to cool while you prepare the ganache.
   
5. Place the chocolate and butter in a microwave safe container and heat at intervals of 30 seconds, stirring vigorously, until completely melted and smooth. Drizzle the ganache all over the tart, or just pour it straight on for complete coverage. Let stand in the fridge until set; at least 30 minutes.
   
6. Serve chilled or at room temperature.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Violife Plant Butter Salted
• 
  Enjoy Life Foods, Regular Size Morsels, Dark Chocolate, 9 oz (255 g)
• 
  Edward & Sons, Let's Do Organic, Organic Cornstarch, 6 oz (170 g)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 390Total Fat: 23gSaturated Fat: 14gTrans Fat: 2gUnsaturated Fat: 8gCholesterol: 3mgSodium: 204mgCarbohydrates: 43gFiber: 4gSugar: 24gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.