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Receta Hawaiian Cookie Tarts
by Catherine Pappas

Hawaiian Cookie Tarts

These are a truly delightful treat for any occasion.

I made a few revisions with the original recipe, one being that I substituted half the amount of butter with apple sauce. Take note that any preserve will do for this recipe. Blueberry is always a wonderful substitute!

I also baked the crusts slightly before filling them with the jam and coconut topping. We do hope you try this recipe and love it!

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • For cookies you will need:
  • 1¾ cups AP flour
  • ½ cup powdered sugar
  • 2 tablespoons cornstarch
  • ½ cup unsalted butter, melted
  • ½ cup apple sauce
  • 1 teaspoon vanilla extract
  • For filling you will need:
  • 1 cup pineapple preserves
  • ½ cup granulated sugar
  • 1 egg
  • 1½ cups coconut
  • Additional powdered sugar for sprinkling

Direcciones

  1. Pre heat oven to 350 degrees F. In a large bowl combine flour, powdered sugar, and cornstarch. Using a spoon, mix in apple sauce and vanilla extract until a soft dough forms.
  2. Shape dough into 1-inch balls and place in prepared muffin pans. Press dough in bottom and up the side of each muffin cup. Bake the dough-lined cup for about 8-10 minutes. Remove the muffin pan from the oven and let rest for a few minutes. Spoon 1 teaspoon of preserves into each muffin cup.
  3. In a small bowl mix together sugar, egg and coconut with a fork until well blended. Spoon a teaspoon of coconut mixture over preserves in each cup.
  4. Bake 23 -33 minutes or until cookie crusts are lightly golden brown. Cool in pans on a cooling rack for 30 minutes.
  5. Gently remove each cookie tart, sprinkle with confectioner’s sugar and serve!