This show-stopping tart features a crisp chocolate cookie crust , a creamy, chewy coconut filling , and a silky layer of dark chocolate ganache . It’s finished with toasted almonds , echoing the flavors of the beloved Almond Joy bar—but with a much fancier flair.
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsChocolate Cookie Crust
1 ½ cups chocolate cookie crumbs (e.g., Oreos or chocolate graham crackers)
¼ cup granulated sugar
6 tbsp unsalted butter, melted
Pinch of salt
Coconut Filling
1 ½ cups shredded sweetened coconut
½ cup unsweetened coconut (for texture balance)
½ cup sweetened condensed milk
1 tsp vanilla extract
Pinch of salt
Chocolate Ganache Topping
1 cup heavy cream
8 oz dark or semi-sweet chocolate, chopped (60–70% cacao preferred)
1 tbsp unsalted butter (for shine)
Pinch of sea salt
Garnish
½ cup toasted whole almonds or sliced almonds
Extra shredded coconut (optional)
Flaky sea salt (optional, for finish)
Make the Crust
1
Preheat oven to 350°F (175°C) .
In a bowl, mix cookie crumbs , sugar , salt , and melted butter until evenly moistened.
Press into a 9-inch tart pan (preferably with a removable bottom), firmly packing across the bottom and up the sides.
Bake for 10 minutes , then cool completely.
Prepare the Coconut Filling
2
In a mixing bowl, stir together:
Sweetened + unsweetened coconut
Sweetened condensed milk
Vanilla and a pinch of salt
Spoon into the cooled crust and gently press into an even layer using an offset spatula or the back of a spoon.
Make the Ganache
3
Heat cream in a saucepan until just simmering—don’t boil.
Pour hot cream over chopped chocolate and let sit for 1–2 minutes.
Stir gently until smooth, then stir in butter and a pinch of salt .
Pour over the coconut layer and smooth with a spatula.
Chill
Garnish & Serve
5
Top with toasted almonds , a sprinkle of extra coconut , and a light pinch of flaky sea salt if desired.
Slice with a warm knife for clean edges. Serve slightly chilled or at room temperature.
Tips for Success
6
Let crust cool fully before adding coconut or ganache layers.
Use good-quality chocolate for the ganache—it’s the star flavor.
For cleaner slices, run your knife under hot water , then wipe between cuts.
Variations
7
Add 1 tbsp of coconut rum or almond liqueur to the ganache for an adult twist
Make it gluten-free using GF cookie crumbs or almond flour crust
Use mini tart pans for individual desserts—bake crusts 7 minutes instead
Suggested Pairings
8
Drink: Cold brew coffee, espresso, or a glass of ruby port
After: A slice of fresh orange or mint tea to refresh the palate
Occasion: Elegant dinner dessert, birthday table centerpiece, or chocoholic’s dream
Ingredients Chocolate Cookie Crust
1 ½ cups chocolate cookie crumbs (e.g., Oreos or chocolate graham crackers)
¼ cup granulated sugar
6 tbsp unsalted butter, melted
Pinch of salt
Coconut Filling
1 ½ cups shredded sweetened coconut
½ cup unsweetened coconut (for texture balance)
½ cup sweetened condensed milk
1 tsp vanilla extract
Pinch of salt
Chocolate Ganache Topping
1 cup heavy cream
8 oz dark or semi-sweet chocolate, chopped (60–70% cacao preferred)
1 tbsp unsalted butter (for shine)
Pinch of sea salt
Garnish
½ cup toasted whole almonds or sliced almonds
Extra shredded coconut (optional)
Flaky sea salt (optional, for finish)
Directions Make the Crust
1
Preheat oven to 350°F (175°C) .
In a bowl, mix cookie crumbs , sugar , salt , and melted butter until evenly moistened.
Press into a 9-inch tart pan (preferably with a removable bottom), firmly packing across the bottom and up the sides.
Bake for 10 minutes , then cool completely.
Prepare the Coconut Filling
2
In a mixing bowl, stir together:
Sweetened + unsweetened coconut
Sweetened condensed milk
Vanilla and a pinch of salt
Spoon into the cooled crust and gently press into an even layer using an offset spatula or the back of a spoon.
Make the Ganache
3
Heat cream in a saucepan until just simmering—don’t boil.
Pour hot cream over chopped chocolate and let sit for 1–2 minutes.
Stir gently until smooth, then stir in butter and a pinch of salt .
Pour over the coconut layer and smooth with a spatula.
Chill
Garnish & Serve
5
Top with toasted almonds , a sprinkle of extra coconut , and a light pinch of flaky sea salt if desired.
Slice with a warm knife for clean edges. Serve slightly chilled or at room temperature.
Tips for Success
6
Let crust cool fully before adding coconut or ganache layers.
Use good-quality chocolate for the ganache—it’s the star flavor.
For cleaner slices, run your knife under hot water , then wipe between cuts.
Variations
7
Add 1 tbsp of coconut rum or almond liqueur to the ganache for an adult twist
Make it gluten-free using GF cookie crumbs or almond flour crust
Use mini tart pans for individual desserts—bake crusts 7 minutes instead
Suggested Pairings
8
Drink: Cold brew coffee, espresso, or a glass of ruby port
After: A slice of fresh orange or mint tea to refresh the palate
Occasion: Elegant dinner dessert, birthday table centerpiece, or chocoholic’s dream
Visited 2 times, 1 visit(s) today
