HAWAIIAN COOKIE TARTS
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, confectioners' sugar, and cornstarch in a large bowl. Mix well. Add butter and vanilla extract and stir until a soft dough forms. Shape into 36 balls. Place 1 ball in each of 36 ungreased mini muffins cups; press lightly into the bottom and up the sides to make a crust.
- Spoon 1 teaspoon pineapple preserves into each crust. Sprinkle 1 teaspoon macadamia nuts over pineapple. Beat sugar and egg together in a small bowl to combine; mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.
- Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.
- Cool in pans for 20 minutes. Hold each pan upside-down at an angle over a wire rack; tap bottoms of cups lightly with a butter knife to release tarts. Let cool completely.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 16.7 g, Cholesterol 18.7 mg, Fat 10.6 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 6 g, Sodium 40.1 mg, Sugar 10.3 g
HAWAIIAN PINEAPPLE TARTS
These mouthwatering mini Pineapple Tarts are perfect for Summer BBQs, potlucks, and garden parties.
Provided by Marcie Cheung
Categories Hawaii Recipes
Time 1h22m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Line up mini tart shells on a cookie sheet and bake for 10 minutes.
- Allow the shells to cool.
- In a large bowl, mix together condensed milk and sour cream.
- Add 7 tbsp pineapple juice (from the can) and mix until thoroughly combined.
- Dice 8-10 pieces of pineapple and add into the condensed milk mixture.
- Fill up each tart shell with the mixture.
- Bake for an additional 7 minutes. Allow to cool then chill in the refrigerator for 1 hour.
- Toast the shredded coconut on a small non-stick skillet, over medium heat. Cook for about 2-3 minutes, or until the majority of the shredded coconut shreds turn golden brown.
- Top off each tart with whipped cream, toasted coconut and one small piece of pineapple.
Nutrition Facts : Calories 523 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 304 grams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
HAWAIIAN TARTS
A tropical tart with pineapple and coconut. These are pretty and delicious.
Provided by Jan Taylor
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup.
- In each cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts. Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 130.6 calories, Carbohydrate 18.4 g, Cholesterol 18.7 mg, Fat 6.2 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 47.3 mg, Sugar 12.3 g
HAWAIIAN COOKIE TARTS
These melt in your mouth cookies are perfect for party trays. They are like miniature pineapple pies.
Provided by Olha7397
Categories Tarts
Time 48m
Yield 3 doz
Number Of Ingredients 10
Steps:
- Heat oven to 350°F In large bowl, combine flour, 1/2 cup powdered sugar and cornstarch; blend well. Add margarine and vanilla. By hand, blend until a soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.*.
- Spoon 1 teaspoon pineapple preserves into each dough lined cup. In small bowl, combine sugar and egg. Using fork, beat until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over pineapple preserves in each cup.
- Bake at 350°F for 23 to 33 minutes or until crusts are very light golden brown. Cool 20 minutes. To release cookies from cups, hold muffin pan upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely. Just before serving, sprinkle with powdered sugar. Yield: 3 dozen cookies.
- TIP* If only 1 miniature muffin pan is available, keep remaining cookie dough refrigerated until ready to bake.
- Pillsbury The Complete Book of Baking.
HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE
On my way to a Hawaiian-themed party, all I could think of was Pineapple Upside Down Cake. The recipes did not seem Hawaiian enough. The additions of coconut, banana and macadamia nuts brought the tropics to the recipe. I can't tell you how many people raved at the party. The whole cake is gone.
Provided by Kim
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 2h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the melted butter into a 9x13-inch baking dish.
- Sprinkle the brown sugar evenly over the butter.
- Arrange 8 pineapple rings in two rows in the baking dish.
- Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
- Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
- Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
- Slowly pour the batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
- Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.
Nutrition Facts : Calories 505.6 calories, Carbohydrate 69 g, Cholesterol 66.8 mg, Fat 24.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 383.9 mg, Sugar 53.3 g
PINEAPPLE COCONUT HAWAIIAN TARTS
These are SO addicting! you won't be able to stop eating them! The crust is VerY good. The whole recipe is very easy as an added bonus.
Provided by swimmer175
Categories Tarts
Time 55m
Yield 20-24 tarts, 20-24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms.
- Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.).
- In each cup, put 1 teaspoon of pineapple preserves.
- In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts.
- Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden.
- Cool tarts in the pan for at least 15 minutes before attempting to remove. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!)
- Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 224.8, Fat 11.4, SaturatedFat 7.5, Cholesterol 35, Sodium 87, Carbohydrate 29.5, Fiber 0.7, Sugar 17.8, Protein 1.8
HAWAIIAN TARTS
This is the basic recipe for Hawaiian Tarts. These delicious little treats have a cookie-like pastry base that are filled with all sorts of tropical flavors like pineapple, coconut and macadamia nuts. They're quite easy to make too, so there's no reason you can't make these delectable tarts often.
Provided by Vickie Parks
Categories Cookies
Time 45m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F (175°C). Spray bottom and sides of 36 cups in mini-muffin pans); set aside.
- 2. In a large bowl, thoroughly combine the flour, 1/2-cup confectioners' sugar and cornstarch. Add butter and vanilla extract, and use a spoon to stir until a soft dough forms.
- 3. Shape dough into 1-inch balls. Place 1 ball in each of 36 cups of the muffin pans. With your fingers, press each dough ball across the bottom and up the sides of each muffin cup, to mold them into a cup-shaped pastry shell (the same shape as the muffin cups). Spoon 1 tsp. pineapple preserves into each dough-lined cup. TIPS: • Stick to 1 tsp preserves for each cup; avoid over-filling or they become very sticky. • Make sure none of the preserves touch the sides of the pan or the tarts will stick to the edges and can be difficult to remove from the pan.
- 4. In a small bowl, combine sugar and egg; beat with fork until well blended. Add coconut and nuts; stir until thoroughly blended. Spoon 1 tsp. coconut mixture over preserves in each cup.
- 5. Place baking pans in oven, and bake for 23 to 33 minutes or until crusts are very light golden brown. Cool in pans for 5 minutes, then run a butter knife around edges (to loosen tarts), then cool another 10 minutes in the pan.
- 6. To release tarts from cups, run a butter knife along the edges again. Hold muffin pan upside down at an angle. Then firmly tap the bottom of each cup 2 to 3 times with the bottom of the knife handle until tarts release. Place tarts on rack to cool completely (about 15 to 20 minutes). Just before serving, sprinkle the tops with a light dusting of confectioners' sugar.
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