Hawaiian Cookie Tarts Recipes

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HAWAIIAN COOKIE TARTS



Hawaiian Cookie Tarts image

These melt in your mouth cookies are perfect for party trays. They are like miniature pineapple pies.

Provided by Olha7397

Categories     Tarts

Time 48m

Yield 3 doz

Number Of Ingredients 10

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
1 cup pineapple preserves
1/2 cup sugar
1 egg
1 1/2 cups coconut
powdered sugar

Steps:

  • Heat oven to 350°F 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.*.
  • 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.
  • Bake at 350°F 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.
  • TIP* If only 1 miniature muffin pan is available, keep remaining cookie dough refrigerated until ready to bake.
  • Pillsbury The Complete Book of Baking.

HAWAIIAN TARTS



Hawaiian Tarts image

A tropical tart with pineapple and coconut. These are pretty and delicious.

Provided by Jan Taylor

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 36

Number Of Ingredients 10

1 ¾ cups all-purpose flour
½ cup confectioners' sugar
2 tablespoons cornstarch
1 cup butter, softened
1 teaspoon vanilla extract
1 cup pineapple preserves
½ cup white sugar
1 egg
1 ½ cups flaked coconut
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup.
  • In each cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts. Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 130.6 calories, Carbohydrate 18.4 g, Cholesterol 18.7 mg, Fat 6.2 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 47.3 mg, Sugar 12.3 g

HAWAIIAN CHOCOLATE MACADAMIA NUT TART



Hawaiian Chocolate Macadamia Nut Tart image

The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!

Provided by BRANDY20001

Categories     Desserts     Pies     Tarts

Time 1h8m

Yield 10

Number Of Ingredients 9

1 ¼ cups macadamia nut pieces
1 cup unsweetened coconut flakes
2 (9 inch) refrigerated pie crusts
1 ½ cups semi-sweet chocolate chips
3 eggs, slightly beaten
2 teaspoons vanilla extract
1 cup light corn syrup
1 cup white sugar
3 tablespoons margarine or butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
  • Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
  • In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
  • Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

Nutrition Facts : Calories 706.9 calories, Carbohydrate 82.3 g, Cholesterol 55.8 mg, Fat 42.9 g, Fiber 5.8 g, Protein 7.2 g, SaturatedFat 15.8 g, Sodium 272.7 mg, Sugar 44.3 g

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