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TEST KITCHEN APPROVED

Pineapple Coconut Tassies

Name: Pineapple Coconut Tassies
Prep time: 40 min
Cook time: 20 min
Total time: 60 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

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 40 min. Bake: 20 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by connie shuff, York, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 10, 2022

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

TEST KITCHEN APPROVED

Pineapple Coconut Tassies

Contest Winner

5 Reviews Add your review

Yield:40 cookies

Prep:40 min

Cook:20 min

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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

Text Ingredients

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Directions

1
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.

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 set completely.