There are a few bright spots in every Winter, namely the following, in no particular order: snow sports, the Super Bowl, hot cocktails, and Girl Scout cookie season. But sadly, my attempts to track down cookies this year have been in vain, as I haven't seen so much as a single Daisy, Brownie, or Junior anywhere in the Bay Area.
To remedy the situation, I took matters into my own hands with a homemade variation of the Caramel DeLite, or Samoa, the Girl Scout cookie to end all other Girl Scout cookies.
This version, if I must say, is even better than the original. It starts out with a tartlet base of brown sugar, chocolate, butter, and toasted coconut, then gets the royal treatment with a scoop of coconut ice cream, dulce de leche, and more toasted coconut. The only drawback? They'll be gone in seconds. For the recipe, keep reading.
3 tablespoons cold unsalted butter, cut into pieces, plus more for greasing Makes 12 servings.
1/3 cup all-purpose flour
1 cup shredded coconut, toasted, plus more for garnish
2 tablespoons packed light brown sugar
5 ounces semisweet or bittersweet chocolate, very finely chopped
1/4 teaspoon salt
3/4 cup dulce de leche, warmed (available in the dessert-topping section)
1 quart coconut ice cream
3 tablespoons cold unsalted butter, cut into pieces, plus more for greasing
Makes 12 servings.