Hawaiian Cookie Tarts Recipe

Name: Hawaiian Cookie Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COOKIES; 1 3/4 cups all-purpose flour; 1/2 cup powdered sugar (called sometimes icing or confectioners'); 2 tablespoons cornstarch; 1 cup margarine or 1 cup butter, softened; 1 teaspoon vanilla; FILLING; 1 cup pineapple preserves; 1/2 cup sugar; 1 egg; 1 1/2 cups coconut; powdered sugar

Servings: persons

COOKIES
1 3/4 cups all-purpose flour
1/2 cup powdered sugar (called sometimes icing or confectioners')
2 tablespoons cornstarch
1 cup margarine or 1 cup butter, softened
1 teaspoon vanilla
FILLING
1 cup pineapple preserves
1/2 cup sugar
1 egg
1 1/2 cups coconut
powdered sugar

1
Heat oven to 350u00b0F In large bowl, combine flour, 1/2 cup powdered sugar and cornstarch; blend well. Add margarine and vanilla. By hand, blend until a soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.*.
2
Spoon 1 teaspoon pineapple preserves into each dough lined cup. In small bowl, combine sugar and egg. Using fork, beat until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over pineapple preserves in each cup.
3
Bake at 350u00b0F for 23 to 33 minutes or until crusts are very light golden brown. Cool 20 minutes. To release cookies from cups, hold muffin pan upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely. Just before serving, sprinkle with powdered sugar. Yield: 3 dozen cookies.
4
TIP* If only 1 miniature muffin pan is available, keep remaining cookie dough refrigerated until ready to bake.
5
Pillsbury The Complete Book of Baking.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: COOKIES, 1 3/4 cups all-purpose flour, 1/2 cup powdered sugar (called sometimes icing or confectioners'), 2 tablespoons cornstarch, and more.

Yes, Hawaiian Cookie Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hawaiian Cookie Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions