Name: Hawaiian Cookie Tarts
Prep time: 40 min
Cook time: 40 min
Yield: 36
Ingredients: All-purpose flour - 1 ¾ cups; Confectioners' sugar - ½ cup; Cornstarch - 2 tablespoons; Butter, softened - 1 cup; Vanilla extract - 1 teaspoon; Pineapple preserves - 1 cup; Chopped macadamia nuts - 1 cup; White sugar - ½ cup; Egg - 1; Shredded coconut - 1 ½ cups

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Hawaiian Cookie Tarts

1. All-purpose flour - 1 ¾ cups

2. Confectioners' sugar - ½ cup

3. Cornstarch - 2 tablespoons

4. Butter, softened - 1 cup

5. Vanilla extract - 1 teaspoon

6. Pineapple preserves - 1 cup

7. Chopped macadamia nuts - 1 cup

8. White sugar - ½ cup

9. Egg - 1

10. Shredded coconut - 1 ½ cups

How to cook deliciously - Hawaiian Cookie Tarts

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Combine flour, confectioners' sugar, and cornstarch in a large bowl. Mix well. Add butter and vanilla extract and stir until a soft dough forms. Shape into 36 balls. Place 1 ball in each of 36 ungreased mini muffins cups; press lightly into the bottom and up the sides to make a crust.

3. Stage

Spoon 1 teaspoon pineapple preserves into each crust. Sprinkle 1 teaspoon macadamia nuts over pineapple. Beat sugar and egg together in a small bowl to combine; mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.

4. Stage

Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.

5. Stage

Cool in pans for 20 minutes. Hold each pan upside-down at an angle over a wire rack; tap bottoms of cups lightly with a butter knife to release tarts. Let cool completely.