Coconut Caramel Cookie Tart (Gluten-Free)

This Coconut Caramel Cookie Tart tastes something like a Samoa cookie. The cookie has become a tart! That’s right folks, you get the all the flavors of the cookies in a classy, creamy, coconutty tart that is the cat’s meow for coconut lovers! Each beautiful wedge of the tart is drizzled with chocolate ganache and are ready to dive into!

📝 Ingredients

• 1/3 cup (57g) semisweet chocolate chips
• 1 tsp organic vegetable oil or butter
• 1 (13.66 oz / 403 ml) can unsweetened coconut milk, well shaken
• 1 cup (213g) firmly packed brown sugar
• 1/4 tsp salt
• 1/2 tsp pure vanilla extract
• 1-3/4 cups (149g) unsweetened shredded coconut
• 1 tbsp milk or coconut milk
• 1-1/2 cups (144g) almond flour/meal
• 1/4 cup (50g) granulated sugar
• 4 tbsp (1/2 stick; 57g) butter, melted (or dairy-free butter substitute)

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F (177°C). Lightly butter...: Preheat the oven to 350°F (177°C). Lightly butter a 10-inch (25.4cm) springform pan; set aside.
2. 2Make the Crust: In a medium bowl, combine...: Make the Crust: In a medium bowl, combine the almond flour/meal with the sugar. Add the butter and stir with a fork until the mixture resembles moist sand. Press the crumbs into the bottom of the prepared springform pan and part way up the sides. Bake in the preheated oven for about 12 minutes, or until browned around the edges. Remove from the oven and set aside.
3. 3Prepare the Filling: In a 3 to 4-quart/Liter...: Prepare the Filling: In a 3 to 4-quart/Liter saucepan, combine the coconut milk, brown sugar and salt, whisking until smooth. Bring to a boil over medium-high heat, stirring often, and then reduce the heat to medium-low. Cover with a lid and simmer for 20 minutes, stirring occasionally.
4. 4After 20 minutes remove the lid and reduce...: After 20 minutes remove the lid and reduce the heat to low. Continue cooking at a low simmer for an additional 35 to 40 minutes, stirring occasionally until thick and syrupy.
5. 5Remove from the heat and stir in the...: Remove from the heat and stir in the vanilla. Set aside to cool. When just warm to the touch, stir in the coconut and milk, whisking until smooth. Taste and if it is too sweet for you, whisk in another pinch of salt.
6. 6Pour the filling into the cooled crust, smoothing...: Pour the filling into the cooled crust, smoothing the top with an off-set spatula. Set aside while you make the ganache.
7. 7Make the Ganache: In a small saucepan, melt...: Make the Ganache: In a small saucepan, melt the chocolate chips with the oil over low heat, stirring constantly. Remove from the heat when most of the chips have melted and continue stirring off the heat until smooth and completely melted.
8. 8Decorate Tart: Drizzle ganache over the top of...: Decorate Tart: Drizzle ganache over the top of the tart. Let the chocolate set up and cool before removing the outer ring of the pan and cutting the tart into wedges and serving.
9. 9MAKE AHEAD: You can make the filling in...: MAKE AHEAD: You can make the filling in advance. Store, covered, in the refrigerator and reheat in the microwave about 15 seconds to soften slightly until pourable before continuing with the recipe.