Pineapple Coconut Cookie Tarts

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A tasty and chewy bite of sweet pineapple and coconut on top a tender cookie.

30 mini cookie tarts
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
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

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.

Total Time
Bake Time 24 to 26 minutes
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