Hawaiian Cookie Tarts
Transport your taste buds to a tropical paradise with these irresistible Hawaiian Cookie Tarts! Featuring buttery cookie shells filled with a luscious, fluffy pineapple and coconut cream center, these tarts are a delightful fusion of texture and flavor. Toasted macadamia nuts crown each tart, adding a satisfying crunch alongside the tropical sweetness. Perfect for summer parties, holiday treats, or whenever you crave an island-inspired dessert, these cookie tarts are quick and easy to prepare, with just 30 minutes of prep time. Whether you're hosting a luau or simply indulging in a tropical dessert at home, Hawaiian Cookie Tarts bring paradise to your plate!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 8 ounces cream cheese, softened
- 0.75 cup powdered sugar
- 1 cup crushed pineapple, drained
- 0.5 cup sweetened shredded coconut
- 1 cup heavy whipping cream
- 0.25 cup macadamia nuts, chopped and toasted
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
Gradually add the all-purpose flour to the butter mixture and stir until a soft dough forms.
Divide the dough evenly among the muffin tin cups, pressing it into the bottom and up the sides to form small shells.
Bake the cookie shells in the preheated oven for 12-15 minutes, or until they are lightly golden. Remove from oven and let cool completely in the tin.
In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Fold in the drained crushed pineapple and sweetened shredded coconut until evenly combined. Set the mixture aside.
In another bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the pineapple-coconut mixture to create a light and fluffy filling.
Once the cookie shells are cooled, carefully remove them from the muffin tin. Fill each shell generously with the pineapple-coconut filling.
Sprinkle the top of each tart with toasted macadamia nuts for added crunch and flavor.
Chill the tarts in the refrigerator for at least 1 hour before serving to allow the filling to set.
Serve and enjoy your tropical Hawaiian Cookie Tarts!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 20.2 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
