Name: Pineapple Coconut Tassies
Prep time: 40 min
Cook time: 40 min
Yield: 4
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 -; 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 teaspoons cornstarch -; Icing: -; 1/2 cup confectioners' sugar -; 1 tablespoon 2% milk -; 1/2 teaspoon coconut extract -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Coconut Tassies

1. 1 cup unsalted butter, softened -

2. 1/2 cup confectioners' sugar -

3. 1 teaspoon vanilla extract -

4. 2 cups cake flour -

5. 2 tablespoons cornstarch -

6. 1/2 teaspoon salt -

7. Filling: -

8. 1-1/2 cups sweetened shredded coconut -

9. 1 cup pineapple ice cream topping -

10. 1/2 cup sugar -

11. 1/4 cup chopped macadamia nuts -

12. 1 large egg -

13. 2 teaspoons cornstarch -

14. Icing: -

15. 1/2 cup confectioners' sugar -

16. 1 tablespoon 2% milk -

17. 1/2 teaspoon coconut extract -

How to cook deliciously - Pineapple Coconut Tassies

1. Stage

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 bottoms and up sides of 40 greased and floured mini muffin cups.

2. Stage

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. Stage

In a small bowl, combine icing ingredients. Drizzle over cookies; let set completely.