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Pineapple Coconut Cookie Tarts

PrintPrint Recipe
  • Yield: 30 mini cookie tarts
  • Prep Time: 0:30
  • Bake Time: 24 to 26 minutes

Ingredients

  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup brown sugar
  • 1 tablespoon corn starch
  • 1/2 cup Karo® Light Corn Syrup
  • 1 egg
  • 1 cup shredded coconut
Dough:
  • 1-3/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 2 tablespoons corn starch
  • 1 cup butter OR margarine, softened
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350°F.
  2. Combine pineapple, brown sugar and corn starch in a medium saucepan. Cook on stovetop until thick. Cool.
  3. Whisk together corn syrup and egg in a small bowl. Stir in shredded coconut. Set aside.
  4. Combine flour, powdered sugar and corn starch in a large mixer bowl. Add butter and vanilla. Blend on medium speed until a soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 30 greased mini muffin cups; press in bottom and up sides of each cup.
  5. Fill cups with 1 teaspoon of pineapple mixture. Top with 1 teaspoon of coconut mixture. Bake in a preheated 350°F oven for 24 to 26 minutes or until crusts are very light golden brown. Cool. Remove from pan. Sprinkle with powdered sugar just before serving.

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Corn Syrup

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print image

Pineapple Coconut Cookie Tarts

  • Yield: 30 mini cookie tarts
  • Prep Time:  30 minutes
  • Bake Time: 24 to 26 minutes

Ingredients

  • 1 can (8 ounces) crushed pineapple drained
  • 1/2 cup brown sugar
  • 1 tablespoon corn starch
  • 1/2 cup Karo® Light Corn Syrup
  • 1 egg
  • 1 cup shredded coconut
  • 1-3/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 2 tablespoons corn starch
  • 1 cup butter OR margarine softened
  • 1 teaspoon pure vanilla extract

Directions

  • Preheat oven to 350°F.
  • Combine pineapple, brown sugar and corn starch in a medium saucepan. Cook on stovetop until thick. Cool.
  • Whisk together corn syrup and egg in a small bowl. Stir in shredded coconut. Set aside.
  • Combine flour, powdered sugar and corn starch in a large mixer bowl. Add butter and vanilla. Blend on medium speed until a soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 30 greased mini muffin cups; press in bottom and up sides of each cup.
  • Fill cups with 1 teaspoon of pineapple mixture. Top with 1 teaspoon of coconut mixture. Bake in a preheated 350°F oven for 24 to 26 minutes or until crusts are very light golden brown. Cool. Remove from pan. Sprinkle with powdered sugar just before serving.