Pineapple Coconut Tassies Food

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PINEAPPLE COCONUT TASSIES



Pineapple Coconut Tassies image

These cookies may sound and look fancy, but they're rather easy to make Their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure the ingredients. Children also can help shape the dough into balls, and then you can finish them together. -Connie Shuff, York, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 40 cookies

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 48mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

PINEAPPLE COCONUT TASSIES



Pineapple Coconut Tassies image

These cookies may sound and look fancy, but they're rather easy to make Their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure the ingredients. Children also can help shape the dough into balls, and then you can finish them together. -Connie Shuff, York, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 40 cookies

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 48mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

PINEAPPLE COCONUT HAWAIIAN TARTS



Pineapple Coconut Hawaiian Tarts image

These are SO addicting! you won't be able to stop eating them! The crust is VerY good. The whole recipe is very easy as an added bonus.

Provided by swimmer175

Categories     Tarts

Time 55m

Yield 20-24 tarts, 20-24 serving(s)

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) jar pineapple preserves
1/2 cup white sugar
1 egg
1 1/2 cups flaked coconut
1/3 cup powdered sugar, for decorating

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms.
  • Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.).
  • In each cup, put 1 teaspoon of pineapple preserves.
  • In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts.
  • Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden.
  • Cool tarts in the pan for at least 15 minutes before attempting to remove. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!)
  • Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 224.8, Fat 11.4, SaturatedFat 7.5, Cholesterol 35, Sodium 87, Carbohydrate 29.5, Fiber 0.7, Sugar 17.8, Protein 1.8

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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.
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