Lightly spoon flour into measuring cup; level off.
In large bowl,
combine flour, 1/2 cup confectioners' sugar and cornstarch;
Add butter and vanilla extract; with spoon, stir until
soft dough forms. Shape dough into 1-inch balls. Place 1 ball in
each of 36 ungreased miniature muffin cups; press in bottom and
up sides of each cup.
Spoon 1 teaspoon pineapple preserves into
each dough-lined cup.
In small bowl, combine sugar and egg; beat with fork until well
Add coconut; stir until well coated with egg mixture.
1 teaspoon coconut mixture over preserves in each cup.
Bake at 350
degrees F for 23 to 33 minutes or until crusts are very light golden
Cool in pans for 20 minutes.
To release tarts from cups, hold muffin
pan upside down at an angle over wire rack. With handle of table
knife, firmly tap bottom of each cup until tart releases.
Cool for 15
minutes or until completely cooled.
Just before serving, sprinkle with confectioners' sugar.