Prep Time: 10 minutes
Cook Time: 35-40 minutes
Inactive Prep Time: 30 minutes
For cookies you will need:
1¾ cups AP flour
½ cup powdered sugar
2 tablespoons cornstarch
½ cup unsalted butter, melted
½ cup apple sauce
1 teaspoon vanilla extract
For filling you will need:
1 cup pineapple preserves
½ cup granulated sugar
1 egg
1½ cups coconut
*Additional powdered sugar for sprinkling
Preheat 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 confectioner's sugar and serve!
xoxo,
Catherine &Tammy
Jessica Stillwell says
I'm going to try making these for a party but have a couple of questions. Is there any portion of the recipe that you can make ahead? Have you tried them in mini-muffin tins?
Tammy says
Hi Jessica, Thank you for stopping by. Nothing in this recipe needs to be made ahead of head time. Of course though, if you want to prepare your dough the night before you can. You definitely can use mini-muffin tins. Of course though you won't need 1-inch dough balls...probably 1/2 inch or however much necessary to cover the bottom and sides of the tins. If you have any more questions, feel free to let me know. I hope you enjoy them as much as I did! 🙂
Buttercup says
These look great. I'm a terrific fan of coconut and pineapple.
Magic of Spice says
These are fantastic...you guys make an amazing team!