Pineapple Coconut Tassies Recipe


Pineapple Coconut Tassies Recipe

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, room temperature
2 teaspoons cornstarch
ICING:
1/2 cup confectioners' sugar
1 tablespoon 2% milk
1/2 teaspoon coconut extract

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.
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 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.


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