Hawaiian Cookie Tarts


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


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.
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.
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.
Bake 23 -33 minutes or until cookie crusts are lightly golden brown. Cool in pans on a cooling rack for 30 minutes.
Gently remove each cookie tart, sprinkle with confectioner’s sugar and serve!


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!


Monday, November 14, 2011 - 11:06am

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