Recipe Background
Enjoy a taste of the tropics with these delightful Old-Fashioned Tassies featuring pineapple, coconut, and macadamia nuts.
Tassies are a mini tart or pie, but treated as a cookie because of how small and adorable they are! Old-Fashioned Tassies are filled with tropical pineapple and coconut for a summery, refreshing flavor, with some crunchy, buttery macadamia nuts mixed in for texture. The bottom is tender and sweet, and on top is a simple icing with more coconut flavor to really emphasize that island taste. Old-Fashioned Tassies will feel like the new (and only) way to do dessert!
Ingredients
For the cookies:
- 2 cups cake flour plus more, to taste, for dusting the pan
- 1 cup unsalted butter softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
For the filling:
- 1 1/2 cups sweetened shredded coconut
- 1 cup pineapple ice cream topping such as Smucker's®
- 1/2 cup sugar
- 1/4 cup macadamia nuts chopped
- 1 large egg
- 2 teaspoons cornstarch
For the optional icing:
- 1/2 cup confectioners' sugar
- 1 tablespoon 2% milk
- 1/2 teaspoon coconut extract
Directions
- Preheat the oven to 350 degrees F.
- Grease 40 mini muffin cups, then lightly dust the greased cups with the extra flour.
- In a bowl, add the butter and 1/2 cup of the confectioners' sugar and cream together until light and fluffy, about 5-7 minutes.
- Add the vanilla and beat to combine.
- In a separate bowl, add the remaining 2 cups of the flour, 2 tablespoons of the cornstarch, and the salt and whisk to combine.
- Gradually add the flour mixture to the butter mixture and beat to combine.
- Shape the dough into 1-inch balls.
- Press one of the dough balls into each of the prepared muffin cups, pressing them into the bottom and up the sides.
- In a small bowl, add the coconut, the pineapple, the sugar, the macadamia nuts, the egg, and the remaining cornstarch.
- Place 1 tablespoon of the filling mixture into each of the cups.
- Bake the cookies until the edges are golden and the filling is puffed, about 20-25 minutes.
- Allow the cookies to cool in the pans for 5-10 minutes.
- Transfer the cookies to wire racks to cool.
- In a small bowl, add the remaining confectioner's sugar, the milk, and the coconut extract and mix to combine.
- Drizzle the icing over the cookies.
- Allow the icing to dry completely.
- Serve.
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