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.