Pineapple Coconut Tassies Recipes

Steps:

• 1. Preheat oven to 375 degree F. With a sharp knife, cut the tough skin off of the pineapple, cut in half and cut out the hard core in the center; cut the remaining pineapple into about 1 inch pieces. Place cut pineapple chunks in a large bowl.
• 2. In a small bowl combine flour, sugars, and spice. mix well. Pour over pineapple and add almond extract...toss the pineapple till evenly coated with flour mixture. (You May want to taste to see if its sweet enough for your liking...my pineapple was pretty ripe, so I used 2 1/2 tbsp of each sugar.) Stir in coconut.
• 3. Roll out your dough and place on a baking sheet. Place pineapple mixture on crust leaving a good 3 inches of crust to fold up over the pineapple. Fold all edges of the crust over the fruit leaving the center uncovered. Sprinkle the uncovered fruit with brown sugar. Brush crust with egg wash and sprinkle with raw sugar or regular sugar. Place in the oven and bake for 35 - 40 minutes or until bubble and golden.
• 4. Leave the tart cool, then remove from pan to serving platter. Slice and enjoy with a yummy scoop of ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
• Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
• Pulse oats in a blender or food processor until slightly ground.
• Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
• Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms.
• Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.).
• In each cup, put 1 teaspoon of pineapple preserves.
• In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts.
• Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden.
• Cool tarts in the pan for at least 15 minutes before attempting to remove. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!)
• Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.