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Dessert for 24

Pineapple Coconut Tassies

Tender coconut pastry cups hold pineapple filling and a light coconut glaze after baking.

$0.26per serving $
60 minstart to table
24servings

Hawaiian and PacificVegetarianBudgetDessertsFall

Ingredients

  • 1 cup unsalted butter
  • 1/2 cup confectioners' sugar
  • 1 tsp vanilla extract
  • 2 cups cake flour
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 3/4 cups sweetened shredded coconut
  • 1 cup pineapple ice cream topping
  • 1/2 cup sugar
  • 1/4 cup chopped macadamia nuts
  • 1 large egg
  • 2 tsp cornstarch
  • 1/2 cup confectioners' sugar
  • 1 tbsp 2% milk
  • 1/2 tsp coconut extract

Steps

  1. Heat the oven to 350 F and grease a 24-cup mini muffin pan.
  2. Beat 1 cup butter, 1/2 cup confectioners' sugar, and vanilla until smooth, then stir in flour, cornstarch, salt, and coconut.
  3. Press the dough into the muffin cups, making small pastry shells.
  4. Whisk pineapple topping, sugar, chopped nuts, egg, and cornstarch, then divide the filling among the shells.
  5. Bake for 20 to 22 minutes, until the filling is set, and cool the tassies for 10 minutes.
  6. Stir the remaining confectioners' sugar with milk and coconut extract, then drizzle it over the cooled tassies.

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