4/5
(1 Votes)
Ingredients
- 3 tbsp butter; cut into pieces
- 1/3 cup flour
- 1 cup shredded coconut (toasted or plain)
- 2 tbsp brown sugar
- 1/4 tsp salt
- 5 ounces miniature semisweet chocolate chips
Preparation
Step 1
Preheat 350 and grease 12 cup muffin pan. Pulse flour, 1/4 cup coconut, brown sugar and salt in food processor (can make it without a food processor). Add butter and pulse until the mixture resembles wet sand with pea-sized pieces. Put 1 heaping tbsp of mixture in each muffin cup and press to make even rounds. Bake until crusts are golden, about 20 minutes.
Remove pan from oven and sprinkle chocolate evenly over each crust. Turn off oven and return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 tbsp of remaining coconut. Cool slightly then freeze in pan until set, about 15 minutes.