Go Back

Samoa Cookie Matzo Crunch

yield: 1 (11 by 17-inch) baking sheet
PRINT

Ingredients

  • 1/2 cup desiccated coconut flakes
  • 4 to 6 sheets unsalted matzo crackers
  • 1 cup (2 sticks) unsalted butter, cut into 1-tablespoon chunks
  • 1 cup light brown sugar, firmly packed
  • 1/2 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chunks (chips work too!)
  • 1 tablespoon flaky sea salt

Instructions

  • First, toast the coconut flakes. Transfer 1/2 cup desiccated coconut flakes into a frying pan over medium heat. Use a heatproof rubber spatula to move the coconut flakes around as they toast. Watch them carefully — at first it will seem like nothing is happening, but they start to get brown and fragrant all at the same time. Brown to your liking and set aside.
  • Center a rack in the oven and preheat to 375 (F). Line a rimmed 11 by 17-inch baking sheet completely with foil, making sure that the foil goes up and over the edges. Cover the foil with a sheet of parchment paper, before lining the sheet with 4 to 6 matzo crackers. Break extra pieces as necessary to fill in any spaces.
  • In a medium, heavy-bottomed saucepan, combine 1 cup unsalted butter cubes and 1 cup firmly-packed light brown sugar. Cook over medium heat, using a heatproof rubber spatula to stir until the butter is completely melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. After 3 minutes, remove from heat and stir in 1/2 teaspoon pure vanilla extract until fully incorporated. Pour the mixture over the matzoh and use your heatproof rubber spatula to spread it evenly over the crackers.
  • Transfer the pan to the oven and reduce the heat to 350 (F). Bake for 15 minutes. As it bakes, it will bubble up — this is fine, but make sure it's not burning or browning too quickly. If it is in spots, remove from oven and reduce the heat to 325 (F), before replacing the pan in the oven.
  • Once the matzo has baked for 15 minutes, remove from oven and transfer to a wire rack before immediately covering with 1 cup semisweet chocolate chunks. Let stand for 5 minutes to melt and soften, before using an offset icing spatula to spread evenly over the matzo crackers. Once the chocolate is spread evenly, sprinkle evenly with the 1/2 cup toasted coconut (from the 1st step) and 1 tablespoon flaky sea salt.
  • Let cool completely before breaking into pieces. Store in an airtight container until ready to serve. The crunch should keep well for about 1 week.

Notes

Adapted very slightly from David Leibowitz