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

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.