Samoa Tart 009 Edited Not Quite a Cookie: Samoa Tart

Do you have a favorite Girl Scout Cookie? If I were stranded on a deserted island, I would want a case of Samoas to wash up on shore. Thin Mints and Tag-A-Longs would put a smile on my face, but Samoas would temporarily make me forget my dire circumstances alone on that island.

Samoas have not always been my favorite. As a little girl, I loved Do-Si-Dos simply because the little dot of peanut butter on the top sandwich cookie reminded me of a tiny belly button. The resemblance made me giggle. And whenever I laugh, I tend to really like something.

Samoa Tart 004 Edited Not Quite a Cookie: Samoa Tart

What are these cookies I just mentioned called in your area? South Carolina cookies are called Caramel deLites (Samoas), Peanut Butter Patties (Tag-A-Longs) and Peanut Butter Sandwich (Tag-A-Longs). Those names may seem like little more than trivia until you ask a South Carolina girl scout for a box of Samoas. The response you receive will be one of puzzlement, not a box of cookies. I recommend forgetting the names altogether and asking for the cookies in the purple box.

This Samoa Tart does not have quite the same taste as a traditional Samoa cookie, but it is delicious nonetheless. Coconut haters can still find some usefulness from this recipe as the crust is easy to make and tastes quite good (as far as crusts are concerned). For another idea on what to do with Dulce de Coco, try these Snickerdoodles.

Samoa Tart 022 Edited Not Quite a Cookie: Samoa Tart

In addition to this tart, I have another special treat for you. As I was writing this post, I thought up the second joke I have ever come up with on my own. Those people who know me personally just closed their browser windows. But for the rest of you unknowing souls, I leave you with this:

What do you call an island when a case of cookies washes up on shore? A desserted island!

Now, please do not desert my blog because I have a corny sense of humor. Enjoy!

Samoa Tart 029 Edited Not Quite a Cookie: Samoa Tart

Samoa Tart
  • For the Crust
  • 1 cup all-purpose flour
  • ⅓ cup whole wheat pastry flour
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ¼ cup canola oil
  • ¼ milk
  • ½ teaspoon pure vanilla extract
  • For the Dulce de Coco
  • 1 - 13.5 ounce can coconut milk
  • 1 cup brown sugar, packed
  • ¼ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • To Complete the Filling
  • 1¾ cups unsweetened shredded coconut
  • 1 tablespoon milk
  • ¼ teaspoon salt
  • For the Ganache
  • ⅓ cup semisweet chocolate chips
  • 1 teaspoon canola oil
  1. Whisk together the flours, sugar and salt in a medium bowl.
  2. Next whisk together canola oil, milk and vanilla extract in a separate bowl.
  3. Pour the wet ingredients into the dry ingredients and mix a few strokes until the dough comes together into a ball.
  4. Press the crust into a lightly greased tart pan with a removable bottom. It may seem as though there is not enough to go around, but it will fit if you keep working at it.
  5. Use a fork to poke holes across the bottom of the crust.
  6. Bake at 350 degrees F for 15-20 minutes or until the crust is golden brown.
  7. While the crust bakes, start the dulce de coco. (This step can also be completed in advance).
  8. Combine the coconut milk, brown sugar and salt in a saucepan over medium-high heat.
  9. Bring to a boil, then reduce the heat to medium.
  10. Cover the saucepan and allow the mixture to continue to simmer for 20 minutes.
  11. Reduce the heat to low, uncover and allow to continue to simmer for 35-40 additional minutes, stirring occasionally.
  12. When the mixture is thickened, remove from the heat and stir in the vanilla extract.
  13. Once the dulce de coco has cooled so it is merely warm to the touch, stir in the coconut, milk and salt.
  14. Pour the incorporated mixture into the cooled crust and spread until even distributed.
  15. To finish the tart, melt the chocolate chips and oil over low heat, stirring until smooth.
  16. Drizzle the chocolate and enjoy.
If you make the dulce de coco in advance, store it in the refrigerator. Then heat it in the microwave for 15-30 seconds just to soften it a bit.

67E87027C4CC634217943A944D12A08F Not Quite a Cookie: Samoa Tart

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