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.

Samoa Tart

This Samoa tart does not have quite the same taste as a traditional Samoa cookie, but it is delicious nonetheless.

For another idea on what to do with Dulce de Coco, try these Snickerdoodles.


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 across the tart 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.

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