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Hawaiian Cookie Tarts
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Indulgent Hawaiian tarts with pineapple, macadamia nuts, and coconut in buttery shortbread crusts.
Ingredients:
  • 1.75 cups all-purpose flour
  • 0.5 cup confectioners' sugar
  • 2 tablespoons cornstarch
  • 1 cup butter, softened
  • 1 cup pineapple preserves
  • 1 cup chopped macadamia nuts
  • 0.5 cup white sugar
  • 1.5 cups shredded coconut
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a large bowl, mix flour, confectioners' sugar, and cornstarch until well combined. Add butter and vanilla extract, stirring until a soft dough forms. Shape the dough into 36 balls and gently press each ball into an ungreased mini muffin cup, forming a crust along the bottom and sides.
  • In each crust, layer 1 teaspoon pineapple preserves followed by 1 teaspoon macadamia nuts. In a small bowl, beat together sugar and egg, then mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.
  • Bake until the crust and coconut turn a beautiful golden brown, typically within 23 to 33 minutes in the preheated oven.
  • After cooling in pans for 20 minutes, gently tilt each pan over a wire rack and tap the bottoms to release the tarts. Allow them to cool completely.

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