Pineapple Coconut Tassies

“These cookies may sound and look fancy, but they’re rather easy to make. Their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure the ingredients. Children also can help shape the dough into balls, and then you can finish them together.” —Connie Shuff, York, Pennsylvania

Pineapple Coconut DessertsPhoto: Taste of Home
Servings Prep Time Cook Time
40cookies 40minutes 20minutes per batch + cooling
Servings Prep Time
40cookies 40minutes
Cook Time
20minutes per batch + cooling
Portions: cookies
Portions: cookies
  1. Preheat oven to 350°. Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture. Shape dough into 1-in. balls; press evenly onto bottom and up sides of 40 greased and floured mini muffin cups.
  2. In a small bowl, mix coconut, ice cream topping, sugar, macadamia nuts, egg and cornstarch. Place 1 tablespoon in each cup. Bake until edges are golden and filling is puffed, 20-25 minutes. Cool in pans 5-10 minutes. Carefully remove to wire racks to cool.
  3. In a small bowl, combine icing ingredients. Drizzle over cookies; let dry completely.
Recipe Notes

Nutrition Facts

1 cookie: 136 calories, 7g fat (4g saturated fat), 17mg cholesterol, 48mg sodium, 19g carbohydrate (9g sugars, 0 fibre), 1g protein.