Hawaiian Cookie Tarts

Layers of pineapple preserves, macadamia nuts, and coconut bake inside mini shortbread crusts, creating these gooey little Hawaiian tarts.

• Preparation Time: 40 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 5 mins
• Calories: 163 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• 1 cup butter, softened
• ½ cup confectioners' sugar
• 2 tablespoons cornstarch
• 1 cup chopped macadamia nuts
• 1 ½ cups shredded coconut
• 1 cup pineapple preserves

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.

Step 5

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.