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Pineapple Coconut Bites

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  55 Minutes
  about 20 cookies
A retired writing professor and mother of two daughters, Jessie Grearson got inspiration for these mini tarts from a pineapple-coconut bar that her mother used to make. Her version successfully uses whole-wheat pastry flour and less butter and sugar.

Make Ahead Tip: Equipment: Two 12-cup mini muffin pans and mini muffin paper cups
For Filling:
1 1/4 cups   canned crushed pineapple, slightly drained
1 tablespoon  honey
1 tablespoon   cornstarch
For Dough:
1/2 cup  almonds
6 tablespoons  confectioners’ sugar
1/2 cup  whole-wheat pastry flour
1/4 cup  all-purpose flour
1/4 cup  unsalted cold butter
3 tablespoons   light olive oil
2 tablespoons   unsweetened shredded coconut
1 tablespoon   cornstarch
1/2 teaspoon  salt
1/2 teaspoon   vanilla extract
Pineapple Coconut Bites Recipe at
To prepare filling: Spoon pineapple into a small saucepan with honey and cornstarch. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Let cool.

To prepare dough: Meanwhile, process almonds in a food processor until finely ground. Add confectioners’ sugar; process to combine. Add whole-wheat pastry flour and all-purpose flour; process to combine. Drop butter by the tablespoon through the feed tube, processing briefly after each addition. Add oil and pulse once or twice. Add coconut, cornstarch, salt and vanilla and process just until the mixture resembles crumbly, fine meal, but will hold together if pressed.

Reserve a scant 1/2 cup of tart dough to use as crumbled topping.

Preheat oven to 350°F. Line mini muffin pans with 20 paper cups.

Drop a scant tablespoon of dough into each paper cup. Press the dough into the bottom and up the sides of the cup, making a well in the center, to form a miniature crust. Spoon 1 1/2 to 2 teaspoons of the pineapple filling into each crust and top each with some of the reserved crumbs.

Bake until the topping is golden brown and the crust is cooked through (watch carefully toward the end and move the pan to the bottom rack if the top begins to brown before the bottom crust is done), 20 to 25 minutes. Let cool in the pans.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Bite-Sized Dessert Recipes
Nutrition Facts per Serving
Yield:   about 20 cookies
Calories: 101
Fat. Total: 6g
Protein: 1g
Carbohydrates, Total: 10g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 6mg
Sodium: 59mg
% Cal. from Fat: 53%
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