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

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease 40 mini muffin cups, then lightly dust the greased cups with the extra flour.

Step 3 –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.

Step 4 –Add the vanilla and beat to combine.

Step 5 –In a separate bowl, add the remaining 2 cups of the flour, 2 tablespoons of the cornstarch, and the salt and whisk to combine.

Step 6 –Gradually add the flour mixture to the butter mixture and beat to combine.

Step 7 –Shape the dough into 1-inch balls.

Also Read:  No-Mess Chicken Fajitas

Step 8 –Press one of the dough balls into each of the prepared muffin cups, pressing them into the bottom and up the sides.

Step 9 –In a small bowl, add the coconut, the pineapple, the sugar, the macadamia nuts, the egg, and the remaining cornstarch.

Step 10 –Place 1 tablespoon of the filling mixture into each of the cups.

Step 11 –Bake the cookies until the edges are golden and the filling is puffed, about 20-25 minutes.

Step 12 –Allow the cookies to cool in the pans for 5-10 minutes.

Step 13 –Transfer the cookies to wire racks to cool.

Step 14 –In a small bowl, add the remaining confectioner’s sugar, the milk, and the coconut extract and mix to combine.

Step 15 –Drizzle the icing over the cookies.

Step 16 –Allow the icing to dry completely.

Step 17 –Serve.