Samoa-Inspired Toasted Coconut Caramel Crostini

This sweet and decadent crostini is a gourmet nod to the classic Girl Scout Samoa cookie. A creamy base of mascarpone is topped with rich dulce de leche and a generous sprinkle of golden, toasted coconut. A final drizzle of dark chocolate completes this irresistible bite, offering a perfect balance of sweet, salty, and creamy textures.

Sweet & Dessert

Ingredients

small baguette, sliced into 1/2-inch thick rounds
Tbsp olive oil
Pinch of sea salt
oz mascarpone cheese, softened
1/4 cup dulce de leche or thick caramel sauce
1/2 cup sweetened shredded coconut, toasted
oz dark chocolate (at least 70% cacao), melted

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and sprinkle with sea salt. Bake for 8 minutes
minutes until golden and crisp. Set aside to cool.\n
While the crostini cools, gently toast the shredded coconut in a dry skillet over medium
low heat, stirring constantly, until golden brown and fragrant (about 3
minutes). Melt the dark chocolate in a double boiler or microwave.\n
Spread a thin layer of softened mascarpone cheese on each cooled crostini. Drizzle a small amount of dulce de leche over the mascarpone.\n
Sprinkle the toasted coconut generously over the caramel and finish with a delicate zigzag drizzle of the melted dark chocolate. Serve immediately.

Chef's Tip & Pairing

For an elegant presentation, use a piping bag or a small Ziploc bag with a tiny corner snipped off to create a fine, controlled chocolate drizzle. Pair this rich dessert with a chilled glass of Moscato d'Asti.

From the Tini Crostini Collection