Hawaiian Tarts

Hawaiian Tarts

43
Jan Taylor 0

"A tropical tart with pineapple and coconut. These are pretty and delicious."

Ingredients {{adjustedServings}} servings 131 cals

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup.
  3. In each cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts. Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.
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Reviews 43

  1. 55 Ratings

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merlin82
12/24/2006

This was so easy and I found the trick to get them out of the pan. I only waited about 5 min. The tarts were still warm and they came right out. The last pan I ran to the store and they cooled completely and they just would not come out. I popped them back in the oven for a few minutes and then slid a butter knife along side and they lifted right out. This is really a keeper and will be on my cookie list a long time.

smileyjo
1/12/2009

These are pretty good! I used sweetened shredded coconut & 3/4 cup crushed pineapple instead of preserves, I think the preserves would make it too sweet! And thats all I had to subsitute. I also lined the mini muffin tins with mini baking cups (the lined foil kind).

EEYORE77137
6/27/2004

Excellent. Easy to make and came out very nicely. A tip for those who had trouble getting them out of the pan -- try to make sure nothing but the touches the pan. I found that they were only hard to remove in the instances where the dough didn't quite come to the top and the preserves or coconut mixture touched the pan.