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1
In a large mixing bowl, with a spoon or rubber spatula Combine the first 4 ingredients ( 1 1/2 cups sugar, 3 tablespoons white cornmeal, 2 tablespoons all-purp. flour, 1/4 teasp. salt) Add 4 eggs, and 1 teasp. vanilla, stir until blended. Stir in 1/4 cup of melted butter, 31/2 ounces of coconut and well drained pineapple. Set aside.
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2
Combine 1 cup sugar, 1/4 teasp. salt, 1/2 teasp. ground ginger, 1 teasp. and cinnamon and 1/2 teasp. allspice, add pumpkin. Beat egg yolks in a separate bowl with a fork or whisk, then stir into pumpkin mixture, Bring egg whites to room temp., beat with whisk or hand held mixute until stiff peaks form,Fold into pumpkin mix.
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3
Lightly brown the second can or 3 1/2 ounces of flaked coconut on a baking sheet in 300 degree oven, shake frequently and only lightly brown.
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4
Unwrap sugar cookie dough, in a large mixing bowl, knead in the finely minced crystalized ginger and almond extract, then add the coconut. Clean hands that are buttered work best. Press dough in individually buttered tartlett pans or muffin tins. Bake in a 350 degree oven for 5 minutes.
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5
Remove from oven. Fill the crusts with a spoonfull of each pie filling then use a serving fork to swirl the fillings. Fill each tartlett,or mini-pie form so that there is 1/4 of an inch left at the top for rising. Finish in 350 degree oven for 30 minutes or until set, cover the crusts with aluminum foil after 10 minutes if they begin to get to brown
