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!

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with paper liners.

Step 2

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.

Step 3

Gradually add the all-purpose flour to the butter mixture and stir until a soft dough forms.

Step 4

Divide the dough evenly among the muffin tin cups, pressing it into the bottom and up the sides to form small shells.

Step 5

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.

Step 6

In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy.

Step 7

Fold in the drained crushed pineapple and sweetened shredded coconut until evenly combined. Set the mixture aside.

Step 8

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.

Step 9

Once the cookie shells are cooled, carefully remove them from the muffin tin. Fill each shell generously with the pineapple-coconut filling.

Step 10

Sprinkle the top of each tart with toasted macadamia nuts for added crunch and flavor.

Step 11

Chill the tarts in the refrigerator for at least 1 hour before serving to allow the filling to set.

Step 12

Serve and enjoy your tropical Hawaiian Cookie Tarts!

Nutrition Facts

Serving size	1451.7 grams (1451.7g)

Amount per serving	% Daily Value*
Calories	5464

Total Fat 387.00g	496%
Saturated Fat 231.60g	1158%
Polyunsaturated Fat 0.00g
Cholesterol 1008mg	336%
Sodium 957mg	42%
Total Carbohydrate 453.70g	165%
Dietary Fiber 14.90g	53%
Total Sugars 245.10g
Protein 46.10g	92%

Vitamin D 0IU	0%
Calcium 373mg	29%
Iron 14mg	79%
Potassium 975mg	21%

*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.

Source of Calories

Fat: 63.5%

Protein: 3.4%

Carbs: 33.1%