add the coconut oil and vanilla, stirring it in till well incorporated.reduce to a medium heat, and let the mixture boil down for about 35-40 minutes. in a small-medium heavy bottomed sauce pan, bring the coconut milk, maple syrup, and salt to a boil over medium-high heat, being sure that they are well combined.I like these best frozen my husband said he likes them best in his mouth. then just spoon the chocolate into a little plastic baggie and cut the corner to drizzle on top of each tart. fill the pan with a few inches of water, place the bowl on top (making sure the bottom isn’t touching the water) and dump about 1/4 cup of enjoy life chocolate chips into the bowl. the drizzle makes them look legit, just like on the real samoa girl scout cookies! don’t be intimidated with using a double boiler… find a metal bowl that fits in the opening of a small saucepan. The chocolate drizzle is like the icing on top of the cake, if you will. top each tart with a sprinkle of toasted coconut and place your tarts in the freezer to chill while you get your chocolatey drizzle ready. i used a little cookie dough scoop to fill each tart with about 1 tbsp of caramel. i burned at least 4 or 5 batches of coconut the first time i made the donuts… don’t ask me how! just make sure to stir the coconut often so it doesn’t burn! once you’re ready to put your tarts together, stir together your caramel (if you made a larger batch, you’ll need about 1/2 cup of caramel or just under 5 oz), 1/4 cup of the toasted coconut (saving the remainder as a topping), and 1 tbsp melted coconut oil. While the caramel is cooking, toss about 1/3 cup of unsweetened coconut into the oven at 325 degrees for about 5 min, or until it is a nice toasted shade of tan. so it’s not super labor-intensive… and it comes with a free arm workout when you stir the caramel up at the very end! :) the best part is that you can make this stuff ahead of time (and in bulk) so once you get that part out of the way, the rest of the recipe is easy-peasy! most of the time it is spent letting the caramel reduce while boiling on the stove, only stirring every once in a while. but trust me when i say it is soooooo worth it. ( this is one of my favorite ways to eat it!) making the caramel is the most time consuming part of the entire recipe… it takes about 45 min start-to-finish. Next comes the caramel… i have started making this stuff in bulk. in the picture it only shows one parchment tab popping out of each tart, but the next time i make these i will definitely lay the strip so i can grasp both edges… i had a few that didn’t want to cooperate. spray your mini muffin tin with non stick spray and lay a strip down before pressing in your dough (i used about 1 tbsp of dough for each little crust). Here’s a trick for getting your tarts to easily (and prettily) pop out of the tin: take a 3″-4″ inch wide strip of parchment paper and cut it into little 1/2 inch strips.

Hail merry lemon tart recipe