Pineapple Coconut Tassies

15 ingredients
3 steps

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 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, room temperature
  • 2 teaspoons cornstarch
  • 1/2 cup confectioners' sugar
  • 1 tablespoon 2% milk
  • 1/2 teaspoon coconut extract

Directions

  1. 1
    Preheat oven to 350°. Cream butter and confectioners' sugar until light and fluffy. 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. 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. 3
    In a small bowl, combine icing ingredients. Drizzle over cookies; let dry completely.

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