Ingredients
1 cup unsalted butter, softened1/2 cup confectioners’ sugar1 teaspoon vanilla extract2 cups cake flour2 tablespoons cornstarch1/2 teaspoon saltFILLING:1-1/2 cups sweetened shredded coconut1 cup pineapple ice cream topping1/2 cup sugar1/4 cup chopped macadamia nuts1 large egg2 teaspoons cornstarchICING:1/2 cup confectioners’ sugar1 tablespoon 2% milk1/2 teaspoon coconut extract
Preparation
Preheat oven to 350°. Cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. 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.
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.
In a small bowl, combine icing ingredients. Drizzle over cookies; let dry completely.
