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
| Servings | Prep Time | Cook Time |
| 40cookies | 40minutes | 20minutes per batch + cooling |
| Servings | Prep Time |
| 40cookies | 40minutes |
| Cook Time |
| 20minutes per batch + cooling |
Ingredients
- Tassies
- 1 cup unsalted butter softened
- 1/2 cup confectioner's sugar
- 1 tsp vanilla extract
- 2 cups cake flour
- 2 tbsp cornstarch
- 1/2 tsp salt
- Filling
- 1-1/2 cups sweetened shredded coconut
- 1 cup pineapple ice cream topping
- 1/2 cup sugar
- 1/4 cup chopped macadamia nuts
- 1 large egg
- 2 tsp cornstarch
- Icing
- 1/2 cup confectioner's sugar
- 1 tbsp 2% milk
- 1/2 tsp coconut extract
Portions: cookies
Units:
|
Ingredients
Portions: cookies
Units:
|
Instructions
- 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.
- 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.
- 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.
