These Hawaiian-style cookies may sound and look fancy, but they’re easy to make—and their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure ingredients. Children also can help shape the dough into balls, then you can finish them together. —Connie Shuff, York, Pennsylvania
Pineapple Coconut Tassies
Pineapple Coconut Tassies
Prep Time
40 min
Cook Time
20 min
Yield
40 cookies
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
Directions
- 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.
- 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 set completely.
Nutrition Facts
1 cookie: 136 calories, 7g fat (4g saturated fat), 17mg cholesterol, 48mg sodium, 19g carbohydrate (9g sugars, 0 fiber), 1g protein.
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