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, then you can finish them together. —Connie Shuff, York, Pennsylvania
- 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
- 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.
1 cookie: 136 calories, 7g fat (4g saturated fat), 17mg cholesterol, 48mg sodium, 19g carbohydrate (9g sugars, 0 fiber), 1g protein.
Jul 22, 2019These 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.
Mar 3, 2019Based 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.
Jan 9, 2019I 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!!
Dec 20, 2018What 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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