Pineapple Coconut Cookie Tarts

Name: Pineapple Coconut Cookie Tarts
Total time: 1 h 35 min
Yield: 30 mini cookie tarts
Ingredients: 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

Intermediate • 30 mini cookie tarts • 1 hr 35 min

Preheat oven to 350°F. Combine pineapple, brown sugar and corn starch in a medium saucepan. Cook on stovetop until thick. Cool.

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

Method

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.