Pineapple Coconut Cookie Tarts
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A tasty and chewy bite of sweet pineapple and coconut on top a tender cookie.

Category Desserts Serves 30 mini cookie tarts
Cooking Time 00:56 Kid Friendly Yes
 
Pineapple Coconut Cookie Tarts
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A tasty and chewy bite of sweet pineapple and coconut on top a tender cookie.

Category Desserts
Serves 30 mini cookie tarts
Cooking Time 00:56
Kid Friendly Yes
 
 
 
Crown® Fleischmann's®
 
 
Ingredients
 
Filling:
1 can (8 ounces) crushed pineapple, drained
1/2 cup brown sugar
1 tablespoon Fleischmann's® Corn Starch
1/2 cup Crown® Lily White® Corn Syrup
1 egg
1 cup shredded coconut
Dough:
1-3/4 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons Fleischmann's® Corn Starch
1 cup butter OR margarine, softened
1 teaspoon pure vanilla extract
 
Instructions
 

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.

 
 
 
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