Ingredients
36
36 servings
- •1 ¾ cups all-purpose flour
- •½ cup confectioners' sugar
- •2 tablespoons cornstarch
- •1 cup butter, softened
- •1 teaspoon vanilla extract
- •1 cup pineapple preserves
- •1 cup chopped macadamia nuts
- •½ cup white sugar
- •1 egg
- •1 ½ cups shredded coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, confectioners' sugar, and cornstarch in a large bowl. Mix well. Add butter and vanilla extract and stir until a soft dough forms. Shape into 36 balls. Place 1 ball in each of 36 ungreased mini muffins cups; press lightly into the bottom and up the sides to make a crust.
- Spoon 1 teaspoon pineapple preserves into each crust. Sprinkle 1 teaspoon macadamia nuts over pineapple. Beat sugar and egg together in a small bowl to combine; mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.
- Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.
- Cool in pans for 20 minutes. Hold each pan upside-down at an angle over a wire rack; tap bottoms of cups lightly with a butter knife to release tarts. Let cool completely.
Nutritional Facts
Per 36 servings
- Calories: 163
- Carbohydrate: 17g
- Fat: 11g
- Fiber: 1g
- Protein: 1g
- Sugar: 10g
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