1 cup all-purpose flour
1/2 cup butter, softened
4 ounces cream cheese, softened
3/4 cup granulated sugar
2 tablespoons corn starch
1 tablespoon lemon juice
20-ounce can crushed pineapple
1/2 cup chopped macadamia nuts
1/2 cup shredded sweetened coconut
Mix together flour, butter and cream cheese until dough forms a ball. Cover with plastic wrap and chill for an hour (or overnight).
While dough chills, combine pineapple with sugar, corn starch and lemon juice in a heavy saucepan over medium heat. Stirring continually, bring to a boil (about 4 minutes) and continue boiling for two minutes. Remove from heat and allow to cool.
When ready to bake tassies, preheat over to 350 degrees.
Spray a mini muffin pan with non-stick spray, then roll dough into balls about the size of a pecan and drop into muffin cups. Using a tart tamper, press it into the dough until it flattens on the bottom and comes up the sides of each cup. If you don’t have a tart tamper, use the bottom of a small jar or glass to press the dough.
Stir nuts and coconut into filling, then spoon filling into each cup. Bake for about 30 minutes, until filling is bubbling and the dough is just starting to brown.
Cool in pans, then enjoy!
Yield: 24 tassies