Caramel Coconut Tarts Recipe from Lori Wilde

The holidays are right around the corner, and that means cookie baking is at an all-time high. Lori Wilde, author of THE CHRISTMAS COOKIE COLLECTION, bakes all different types of cookies every year to get herself in the holiday spirit. This are a brand new recipe she created called Caramel Coconut Tarts—enjoy!

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Caramel Coconut TartsCHRISTMAS COOKIE COLLECTION cover

Makes 12 servings.

3 tablespoons cold unsalted butter, cut into pieces, plus more for greasing
1/3 cup all-purpose flour
1 cup shredded coconut, toasted, plus more for garnish
2 tablespoons packed light brown sugar
1/4 teaspoon salt

5 ounces semisweet or bittersweet chocolate, very finely chopped

1 quart vanilla ice cream

3/4 cup caramel syrup, warmed

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DIRECTIONS

  1. Preheat the oven to 350°F. Grease a 12-cup muffin pan with butter.
  2. Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor. Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces. Put 1 heaping tablespoon of the mixture in each muffin cup and press down to make even rounds. Bake for 20 minutes, or until the crusts are golden.
  3. Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven for about 3 minutes, or until the chocolate is melted.
  4. Sprinkle each tart with 1 tablespoon of the remaining coconut. Cool slightly and then freeze the crusts in the pan until set, about 15 minutes.
  5. With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of ice cream, a drizzle of warm caramel and  a sprinkle of additional coconut, and serve.

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