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Post by Shoshanna on Jul 26, 2020 22:34:28 GMT -5
Pineapple Coconut Tassies
Pineapple Coconut Tassies Total Time Prep: 40 min. Bake: 20 min./batch + cooling Makes 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 Directions 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 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. link
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