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Pineapple Coconut Tassies


  • 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
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon 2% milk
  • 1/2 teaspoon coconut extract


  • 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. 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.

Nutrition Facts

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


Average Rating: 3.25
  • pajamaangel
    Jul 22, 2019
    These were very time-consuming and though the taste was wonderful, the cookie itself was dry and crumbling. I followed the directions exactly. They were still difficult to remove from the pans. The taste of the shortbread is amazing. I will try these one more time but maybe as a cookie with a shortened baking time.
  • jpdakine
    Mar 3, 2019
    Based on the review that the cookies were sweet I didn't add sugar to the filling. The cookies are very tasty. Even though I greased and floured the pans I had to use a knife around the edges to get the cookies out.
  • Pamela
    Jan 9, 2019
    I made these last night. They are delicious. They were a little time consuming but worth it. The crust reminded me of a shortbread and the filling was awesome. I did use Crisco to grease the pans and outer area so they would not stick. They came right out. I did not flour the pans. I did let them cool before trying to remove them. For the glaze I used 1/4 tsp. vanilla and 1/8 tsp. almond extract. (I didn't have coconut extract.) My co-workers love these and they all want the recipe. Will totally make these again. Thanks Taste of Home!!
  • Lizwiz55
    Dec 20, 2018
    What a waste of time and money these were.I followed the directions to a tee.I laughed about the comment that these were "simple to make-an ideal choice for baking with children" Ya gotta be kidding me??I am a very experienced baker..there was nothing easy about making these! Most stuck to the pan-despite using Bakers Joy spray.They are VERY VERY sweet with a strange chewy texture.YUCK!
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