Pineapple Coconut Tassies

• 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
• 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, room temperature
• 2 teaspoons cornstarch
• 1/2 cup confectioners' sugar
• 1 tablespoon 2% milk
• 1/2 teaspoon coconut extract

1. Preheat oven to 350u0b0. 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-in. balls; press evenly onto bottom and up sides of 40 greased and floured mini-muffin cups.
2. 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.
3. In a small bowl, combine icing ingredients. Drizzle over cookies; let dry completely.

unsalted butter, sugar, vanilla, cake flour, cornstarch, salt, coconut, pineapple ice cream topping, sugar, nuts, egg, cornstarch, sugar, milk, coconut

Taken from www.tasteofhome.com/recipes/pineapple-coconut-tassies/ (may not work)