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2008 Holiday Cookie Contest Recipe: Pineapple Coconut Bites

J.G., Falmouth, ME

This is a remake of some bars my mom used to make that I enjoyed as a child…but those used the very sweet coconut and asked for a cup of sugar and butter and had a much sweeter filling. No one would ever guess that these delicious treats are lower fat and sugar and high fiber. They are tender and delicious and easy to make with children, who excel at patting the dough into the paper cups. They have little butter in them, so it’s important to use a good-quality kind.

ACTIVE TIME: 30 minutes

TOTAL TIME: 55 minutes

EQUIPMENT: Mini muffin pan

Makes 1 1/2 dozen.

Filling
11/4 cups canned crushed pineapple, slightly drained
1 tablespoon honey
1 tablespoon cornstarch

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 butter
3 tablespoons light olive oil
2 tablespoons “medium shred” unsweetened organic coconut
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon vanilla extract

1. To prepare filling: Spoon crushed 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: 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 cold butter by the tablespoon through feed tube, add oil, and process briefly after each addition. Add coconut, cornstarch, salt and vanilla and process just until 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 a mini muffin pan (or pans) with 18 mini paper liners.
5. Drop a scant tablespoon of dough into each paper cup and press lightly on bottom and part way up the sides, forming a crust with a well in the center. Spoon the pineapple filling on top of the tart dough and then top each with 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. Remove from the oven and let cool in the pan(s).

NUTRITIONAL INFORMATION: Per cookie: 105 calories; 6 g fat (2 g sat, 2 g mono); 7 mg cholesterol; 11 g carbohydrate; 1 g protein; 1 g fiber; 65 mg sodium; 50 mg potassium.

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