Pineapple Coconut Tassies
These cookies may sound and look fancy, but they’re rather easy to make. The simplicity means they’re an ideal choice for baking with children. —Connie Shuff, York, PA Prep: 40 min. • Bake: 20 min./batch + cooling • Makes: 40 cookies 1 cup unsalted butter, softened ¹ ₂ cup confectioners’ sugar 1 tsp. vanilla extract
2 cups cake flour
2 Tbsp. cornstarch
¹ ₂ tsp. salt
FILLING 1¹ 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 tsp. cornstarch ICING
¹ ₂ cup confectioners’ sugar 1 Tbsp. 2% milk
¹ ₂ tsp. coconut extract
1. Preheat oven to 350°. Cream the butter and confectioners’ sugar until light and fluffy. Beat in the vanilla. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture. Shape the dough into 1-in. balls; press evenly onto the bottom and up the sides of 40 greased and floured mini-muffin cups.
2. In a bowl, mix coconut, ice cream topping, sugar, macadamia nuts, egg and cornstarch. Place 1 Tbsp. 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 the icing ingredients. Drizzle over cookies; let dry completely.
1 cookie: 136 cal., 7g fat (4g sat. fat), 17mg chol., 48mg sod., 19g carb.
(9g sugars, 0 fiber), 1g pro.