Pineapple Coconut Bites
- Active Time 30m
- Total Time 55m
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.
- 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
For Filling: Spoon pineapple into a small saucepan with honey and cornstarch. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Let cool.
For 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 degrees 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 Publisher. All rights reserved.
nutrition information per serving
101 calories; 6g total fat; 2g total saturated fat; 6mg cholesterol; 59mg sodium; 10g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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