I made these cute little gems for my sisters wedding shower over ten years ago. She still talks about these and she is actually the one who told me she found pineapple preserves in the store. So I bought the preserves a few months ago and just now have had the time to make them. I am a huge fan of coconut and pineapple so these really are a winner for me. I don't know why I waited so long to make these...oh wait....I do....I will eat them all myself.
In my rush I filled the little tarts a little too much. Just keeping it real here, don't be like me. Well they are not pretty but I can tell you they tastes just as good!
Yummy pineapple, coconutty goodness! You know you want a bite?
1 3/4 cups all purpose flour
1/2 cup confectioners sugar
2 tablespoons corn starch
1 cup butter, softened
1 teaspoon vanilla extract
1 cup pineapple preserves
1/2 cup white sugar
1 1/2 cups flaked coconut
1/3 cup confectioners sugar for dusting
Preheat oven to 350 degrees. In a large bowl, mix together the butter, vanilla, and confectioners sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. Put a teaspoon of pineapple preserves in each muffin cup. In a small bowl, mix the sugar and egg until blended and then add the coconut. Put one teaspoon of coconut mixture onto each of the pineapple filled tarts. Bake in preheated oven for 25-30 minutes. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap pan on counter to loosen. Dust lightly with confectioners sugar before serving. Enjoy
*mine did not do well trying to tap on counter, I had to run a knife around and pop them out.
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