Vegetarian

Hawaiian cookie tarts

Name: Hawaiian cookie tarts
Total time: 75 min
Yield: 12 servings
Ingredients: 1.75 cups flour; 0.5 cup unsweetened applesauce; 0.25 pound butter; 1 cup coconut; 2 Tbsps cornstarch; 1 free range eggs; 0.5 cup cane sugar; 1 cup pineapple preserves; 2 cups powdered sugar; 1 tsp vanilla extract

Hawaiian Cookie Tarts are a tropical dessert featuring a mixture of AP flour, pineapple preserves, and granulated sugar, creating a delicious treat. This recipe is suitable for lacto-ovo vegetarians and is a great choice for a holiday or party dessert. It covers 4% of your daily requirements of vitamins and minerals.

Ingredients

flour

1.75 cups

unsweetened applesauce

0.5 cup

butter

0.25 pound

coconut

1 cup

cornstarch

2 Tbsps

free range eggs

cane sugar

0.5 cup

pineapple preserves

1 cup

powdered sugar

2 cups

vanilla extract

1 tsp

Method

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 confectioners sugar and serve!

Nutrition:

361 kcal

Carbs

65 g

Fat

10 g

Protein

2 g

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