1c shredded coconut, toasted plus more for garnish
2T packed brown sugar
5oz semisweet chocolate chopped fine
1qt coconut ice cream
3/4c dulce de leche, warmed, (available in dessert topping section)
1. position a rack in the middle of the oven and preheat to 350. grease muffin pan.
2. Pulse the flour, 1/4c coconut, brown sugar, and salt in food processor until combined. Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times. Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 20 min.
3. Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 min. Sprinkle each crust with 1 tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 min.
4. With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.