Coconut Macadamia Tassies

Taylor, Taylor Takes a Taste

This holiday season, you are sure to be surrounded by cookies of all shapes, sizes and flavors. Instead of offering your traditional cookie this season, try treating guests to a tartlet. Baked in mini muffin tins, they are a new twist on the holiday cookie scene. These tiny tartlets are filled with a sweet and gooey coconut macadamia nut center that will have all your coconut loving guests craving for more.

Coconut Macadamia Tassies
By Taylor
Makes 24 tartlets


For the dough:

1 stick (1/2 cup) unsalted butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

For the tart filling:

1 large egg
3/4 cup granulated sugar
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1/2 cup sweetened, flaked coconut
1 cup macadamia nuts, toasted and chopped


Preheat oven to 325°F.

In work bowl of food processor, put butter, cream cheese, flour, sugar, vanilla and salt. Process until all ingredients are blended and dough forms. Remove dough from processor, wrap and chill for 1 hour. When chilled, divide dough into 24 balls and press each ball into a cup of a mini muffin pan. Chill dough filled pans until ready to bake and fill.

In medium bowl, assemble tart filling by adding egg, sugar, butter, extracts, salt, coconut and macadamia nuts. Stir until blended.

Add a rounded spoonful of coconut/macadamia filling to dough-lined tartlets. Bake for 25 minutes or until filling set and tartlets are a light golden brown.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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