Hawaiian cookie tarts

4 servings
20 min
25 min
Very Easy


Number of serving: 4
3 ½ cups flour

1 cup powdered sugar

4 tablespoons cornstarch

2 cups butter

2 teaspoons vanilla

2 cups pineapple preserves

1 cup sugar

3 cups coconut

Powdered sugar


  • Preheat oven to 350 degrees. In large bowl, combine flour, 1 cup powdered sugar and cornstarch. Blend well. Add butter and vanilla.
  • By hand, blend until a soft dough forms. Shape into 1 balls. Place 1 ball in each miniature muffin cup. Press in bottom and up sides of each cup.
  • Spoon 1 teaspoon of pineapple preserves into each cup. In small bowl, combine sugar and egg. Using fork, blend well.
  • Stir in coconut until well coated with egg mixture. Spoon 1 teaspoonful coconut mixture over pineapple preserves in each cup.
  • Bake at 350 degrees for 23-33 minutes, until crusts are very light golden brown. To release tarts from cups, hold muffin pan upside down on an angle over wire rack.
  • Using a wooden spoon, firmly tap bottom of each cup till cookie releases. Cool completely. Just before serving, sprinkle with powdered sugar.


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