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Pineapple Coconut Bites

Pineapple Coconut Bites
This Recipe Is:

WebMD Recipe from

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.

Prep: 30 minutes | Cook: 25 minutes | Total Time: 55 minutes
  • 1 1/4 cups
    canned crushed pineapple, slightly drained
  • 1 tablespoon
  • 1 tablespoon
  • 1/2 cup
  • 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
  • 1/2 teaspoon
  • 1/2 teaspoon
    vanilla extract
  1. 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.
  2. To prepare dough: 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.
  3. Reserve a scant 1/2 cup of tart dough to use as crumbled topping.
  4. Preheat oven to 350°F. Line mini muffin pans with 20 paper cups.
  5. 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.
  6. 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.
Nutritional Information

Makes: about 20 cookies
  • Calories101
  • Fat6 g
    • Saturated fat2 g
  • Cholesterol6 mg
  • Carbohydrates10 g
    • Dietary fiber1 g
  • Protein1 g
  • Sodium59 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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