Pineapple Coconut Cookie Tarts
- 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.
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.