Skip to main content

Hawaiian Cookie Tarts



These Hawaiian Cookie Tarts are the perfect excuse for you and me to take a break from a busy day and relax and enjoy one with a steaming cup of coffee!

It’s interesting though that pineapple is neither an apple nor a pine and is not native to Hawaii as we usually think it is.   Pineapple is a native of South America and was named for its resemblance to a pine cone.  Although it was discovered 3 centuries earlier, the word “pineapple” did not appear in print until 1664.  Much later, tasting pineapple for the first time in Barbados in 1751, George Washington declared it his favorite tropical fruit.   

Then, around 1770, Captain James Cook introduced pineapple to Hawaii.  However, it wasn’t until the 1880’s that commercial cultivation began when steamships made transporting the luscious perishable fruit feasible. 

Coconut and pineapple ~ 2 of my favorite things!  These Hawaiian Cookie Tarts are down-right tropical because the flaky pastry shell is filled with a bit of pineapple preserves and a layer of gooey coconut dabbed on top of it all.  I usually only make them at Christmas time but they would be great any time!



Hawaiian Cookie Tarts

Pastry shell
Ingredients:

3 ½ cups flour
1 cup confectioners sugar
4 tablespoons cornstarch
2 cups butter
2 teaspoons vanilla

Preheat oven to 350 degrees.
In large bowl, combine flour, 
1 cup confectioners sugar and cornstarch. 
Blend well.  Add butter and vanilla.
By hand, blend until a soft dough forms. 
Shape into 1” balls.
Place 1 ball in each miniature muffin cup. Press in bottom and up sides of each cup.

Filling
Ingredients:

2 cups pineapple preserves
1 cup sugar
2 eggs
3 cups coconut
Confectioners sugar

Spoon 1 teaspoon of pineapple preserves into each cup.
In small bowl, combine sugar and egg. Using fork, blend well.
Stir in coconut until well coated with egg mixture.
Spoon 1 teaspoonful coconut mixture over pineapple preserves in each cup.
Bake at 350 degrees for 23-33 minutes, until crusts are very light golden brown.
To release tarts from cups, hold muffin pan upside down on an angle over wire rack.  Using a wooden spoon, firmly tap bottom of each cup till cookie releases.
Cool completely.
Just before serving, sprinkle with confectioners sugar.
Makes 6 dozen

Printable recipe


Pam's note:  This is the tool (the top part) I use to mold the dough in the tart pan, a tart tamper:



They taste a bit like heaven, like Hawaii itself!

Mele Kalikimaka!


Be sure to enter my Tate’s Bake Shop giveaway that was posted on December 3rd!

Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!


Comments

  1. LOve these tarts. They remind me of warm sunshine and climates...take me away..after Christmas of course.

    ReplyDelete
  2. oo these Hawaiian Cookie Tarts look great! and I LOVE the plate that they are on!

    ReplyDelete
  3. That recipe looks like a keeper! Thanks for sharing.

    ReplyDelete
  4. oh those look amazing! love the plate too:)

    ReplyDelete
  5. I love that plate too!

    Great pictures and background info on the pineapple! Also cool new Christmas backdrop!

    These tarts look scruptious!

    ReplyDelete
  6. These look so fun and delish!

    ReplyDelete
  7. I like your pineapple tart very much!!....and the story is so interesting!!.......Abrazotes, Marcela

    ReplyDelete
  8. I love little tarts and always make the same two recipes for the holidays. Yours look wonderful and will be so pretty on my cookie trays. Thanks for the new version of our old favorite.

    ReplyDelete
  9. Que rica tartitas, esto tiene que ser una delicia.

    Saludos

    ReplyDelete
  10. Yum, what a cute way to get a taste of the tropics.

    ReplyDelete
  11. Perfect timing with this recipe Pam! I start baking for my Christmas baskets on Wednesday and I am always looking for a new recipe to add.

    ReplyDelete
  12. what a lovely treat! a nice taste of the islands, something we could all use on these cold days!

    ReplyDelete
  13. These sound so wonderful Pam...YUMMY! :D

    ReplyDelete
  14. So pretty! I've always wondered about how they came up with pineapple;)

    ReplyDelete
  15. what a wonderful recipe. My husband loves tarts so I definitely will need to make him these to try out! Thanks so much for sharing.

    xo

    ReplyDelete
  16. I love the mini-tart pans and haven't used mine in ages. I wish I could set all my pans, gadgets, bowls... everything out on the counter so I'd remember to use them!

    ReplyDelete
  17. It was pretty cold here today, so a little tropical thinking is nice! Those cookies look so good! Love coconut and pineapple!

    ReplyDelete
  18. bellini valli, me too! It's cold, 19 degrees and snow on the ground. Need a little Hawaii!

    BigBearswife, thanks! Hope you have a good evening!

    Mr. Bill, they're really good!!!

    Clements Family, thank you! Love that red!

    Design Wine and Dine, thanks for all the compliments. Don't you just love this time of year? Decor, music and food!

    Kris, they are delicious!

    Marcela, thank you, glad you liked it. Abrazotes!

    Cathy, you're welcome. They are just a little different and so good and they're the perfect size.

    jose manuel, gracias! Son delicias y facil!

    Lisa, yes! I'd like to be going there soon!

    Linda, great, you'll like these! Happy baking!

    teresa, you said it; anything to warm up the days!

    Pegasuslegend, thanks and for stopping by also!

    Julie Harward, thank you! Love Christmas cookies!

    Holly, glad to let you know! ;)

    Fashion Meets Food, hope your husband likes them as much as we do!

    Zia Elle, thanks! Ummmmmm!

    Food, Fun and Life in the Charente, they are! Have a good rest of the day!

    Karen, I so agree. I forget about most of them I have and there are some I only use once a year.

    Dishesdone, tropical works for me when it's cold outside. Thanks for the visit!

    ReplyDelete
  19. Deee-licious!

    I stole my mom's "Tart-tamper" last Christmas. Love it!

    ReplyDelete
  20. The tarts look gorgeous and lovely, Pam.

    ReplyDelete
  21. Great idea to fill little tarts with pineapple, here for Xmas we are full of sweet mince pies, this is a welcomed change.

    I have a similar tool, but I always use my fingers :-)

    ciao
    Alessandra

    ReplyDelete
  22. Me ha gustado mucho tu blog ... sobre todo los dulces FELICIDADES MARIMI

    ReplyDelete
  23. Coconut or not.. these look wonderful!!! YUM!!

    ReplyDelete
  24. Krista, thanks! Will mom be getting a new one for Christmas? ;)

    Sanjeeta kk, thank you! They're really good!

    Alessandra, ummmm with those sweet mince pies. I would love to have one! You are more talented than I am as I can not get them molded well without the tamper.

    garlutti, gracias! Me alegro que os guste mi blog. Voy a mirar a tu blog.

    Jenn, thanks! Coconut is the best!

    ReplyDelete
  25. Delicious tarts filled with my favorite tropical fruits! Coconut and pineapple top my list of ingredients for dessert. Wonderful recipe to treasure. Thanks for sharing. Happy holidays!

    ReplyDelete
  26. michelangelo in the kitchen, thanks! I would go for tropical desserts before chocolate any day! Happy holidays to you also!

    ReplyDelete
  27. Your tarts sound fantastic, Pam! Thanks for the interesting history lesson on pineapple too. Loved learning something new with my treat ;)

    ReplyDelete
  28. Hi Pam! These look and sound fantastic. I adore pineapple, and I rarely make baked goods with that luscious fruit. I can't wait to try these. Thank you so much for sharing. I hope you have a festive Tuesday!

    ReplyDelete
  29. Pam, these look and sounds fabulous. I bet they wouldn't last very long, especially over the holidays.

    ReplyDelete
  30. These sunny tarts would brighten up a cold winter day- they sound fabulous!

    ReplyDelete
  31. I love the cake pedestal with the entwined ribbon.The tarts sound yummy, and easy to make!

    ReplyDelete
  32. SavoringTime in the Kitchen, thanks! Glad you liked it.

    Monet, thanks! I adore pineapple also and you have a great Wednesday!

    Bridgett, thank you! Yes, they do not stay around long at all.

    scrambledhenfruit, yes! They help to fight the cold weather.

    Jackie, thanks! I love red and white! Have a good day!

    ReplyDelete
  33. These sound so tropical and so eating them would definitely list my spirit in the wake of all of this cold grueling weather. Delicious.

    ReplyDelete
  34. I didn't know I needed a tart tamper until today:)

    ReplyDelete
  35. These look so delicious!! Looking forward to Christmas treats :) You make the best cookies!! Love you!

    ReplyDelete
  36. I did not know all of that about pineapples! These look delicious, though!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews