Vegetarian

Hawaiian cookie tarts

Name: Hawaiian cookie tarts
Total time: 75 min
Yield: 12 servings
Ingredients: 218.75 g flour; 122 ml unsweetened applesauce; 113.4 g butter; 80 ml coconut; 2 Tbsps cornstarch; 1 free range eggs; 100 g cane sugar; 340 ml pineapple preserves; 240 g 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

218.75 g

unsweetened applesauce

122 ml

butter

113.4 g

coconut

80 ml

cornstarch

2 Tbsps

free range eggs

cane sugar

100 g

pineapple preserves

340 ml

powdered sugar

240 g

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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