Recipe by Jan Taylor
"A tropical tart with pineapple and coconut. These are pretty and delicious."
Watch video tips and tricks
1 3/4 cups
1 1/2 cups
confectioners' sugar for decoration
This was so easy and I found the trick
to get them out of the pan. I only waited about 5 min. The tarts were still warm and they came right out. The last pan I ran to the store and they cooled completely and they just would not come out. I popped them back in the oven for a few minutes and then slid a butter knife along side and they lifted right out. This is really a keeper and will be on my cookie list a long time.
These were okay. The crust fell apart a little bit. They taste good but nothing special.
These are pretty good! I used sweetened shredded coconut & 3/4 cup crushed pineapple instead of preserves, I think the preserves would make it too sweet! And thats all I had to subsitute. I also lined the mini muffin tins with mini baking cups (the lined foil kind).
Excellent. Easy to make and came out very nicely. A tip for those who had trouble getting them out of the pan -- try to make sure nothing but the touches the pan. I found that they were only hard to remove in the instances where the dough didn't quite come to the top and the preserves or coconut mixture touched the pan.
Easy and yummmm! I used normal size muffin pan and it worked just fine. Shape dough like a shallow cup inside the muffin well and put filling inside. No problem removing from pan - I sprayed with cooking oil spray before I put the dough in.
I actually made this recipe as butter cookies and did not use the filling. As cookies these are rich, fragrant with butter, and not too sweet. Add icing, and they make a beautiful and delectable treat. I will definitely try the recipe as written too.
My daughter was attending a Hawaiian themed party and needed to bring a "themed dish" and I tried this recipe with much success. They were beautiful and tasted wonderful. Everyone enjoyed them and raved about them!
Great recipe. The tart taste is just right with the pineapple on the bottom and coconut layer on top. I just had a few issues with baking this. First the recipe said 3 dozen. I followed the ingredients and came up to 30 tarts. I should have cooled the dough first. With other tarts I made I usually cool it to make it easier to shape with the pan. You can do it right away but I suggest cooling it. When removing the tarts from the pan, it was very difficult. The crust was very flakey. It was delicious but flakey. A few came out easily. I will definitely try this tart again for an upcoming luau party. Just a few things differently then I think it would come out better.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 56
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make tender and sweet grilled chicken kabobs.
This 600-calorie meal is full of tropical and Asian-infused delights.
See how to make deliciously decadent no-bake treats.