This unique dessert is perfect for a family gathering!

Pineapple Coconut Tassies

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, at room temperature
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. Beat in vanilla.

~In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture. Shape dough into 1-inch 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 one tablespoon in each cup. Bake until edges are golden and filling is puffed, 20 to 25 minutes. Cool in pans five to 10 minutes. Carefully remove to wire racks to cool.

~In a small bowl, combine icing ingredients. Drizzle over cookies; let dry completely.

~Makes 40 cookies.