Pineapple Coconut Bites | Amarillo Grape and Olive

Pineapple Coconut Bites


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Pineapple Coconut Bites are a great treat your kids will love. When you use Amarillo Grape and olive lemon infused EVOO it will improve the flavor and give it some nutritional value.

  • 1 ¼ cups canned crushed pineapple, slightly drained
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • Dough
  • ½ cup almonds
  • 6 tablespoons confectioners’ sugar
  • ½ cup whole-wheat pastry flour
  • ¼ cup all-purpose flour
  • ¼ cup unsalted cold butter
  • 3 tablespoons Natural Meyer Lemon Infused Extra Virgin Olive Oil
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract

Step 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.

Step 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 butter by the tablespoon through the feed tube, processing briefly after each addition. Add Natural Meyer Lemon Infused Extra Virgin Olive 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.

Step 3 Reserve a scant 1/2 cup of tart dough to use as crumbled topping.

Step 4 Preheat oven to 350 degrees F. Line mini muffin pans with 20 paper cups.

Step 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.

Step 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.

Total time:
Yield: 20 Servings

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