4th Annual EatingWell Holiday Cookie Contest
Readers' Choice Sweepstakes - 2008 - Finalists


Pineapple Coconut Bites

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 its
important to use a good-quality kind.

Submitted by: J.G., Falmouth, ME
Active Time: 30 minutes
Total Time: 55 minutes
Yield: 1 1/2 dozen
Equipment: Mini muffin pan

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 =93medium shred=94 unsweetened organic coconut
1 Tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon vanilla extract

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.
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. Reserve a scant 1/2 cup of tart dough to use as
crumbled topping. Preheat oven to 350 F. Line a mini muffin pan (or pans)
with 18 mini paper liners. 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. 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 serving: 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.

Source:
<http://www.eatingwell.com/community/kitchen_to_kitchen/pineapple_coconut_bites_08.html>




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