Coconut Almond Tassies – a quick and easy little treat made in a petite muffin pan. The almond tassie dough is made with cream cheese and butter and it’s delicious. The tassie filling is easy to put together and made of vanilla and almond extract sweetened condensed milk and flaked coconut. This is one delicious homemade coconut treat.
Coconut Almond Tassie Ingredients:
- 1 cup butter, softened
- Two – 3-ounce packages of cream cheese
- 2 cups all-purpose flour
- One 14 ounces can sweetened condensed milk
- 2 large eggs, room temperature
- 1 1/2 Teaspoons vanilla extract
- 1/2 Teaspoon almond extract
- 1 1/3 cups flaked coconut
Coconut Almond Tassies: Making the Dough
First, we make the dough for these almond tassies. Place the room temperature butter and cream cheese into a large bowl. Beat the two together until they are nice and fluffy. Stir the flour into the bowl. Cover the dough with plastic wrap and refrigerate the dough for one hour.
Creating the almond tassies
After the hour is up, remove the dough from the fridge and divide it into four equal pieces. Next, flour a portion of your kitchen counter. Take one of the four dough pieces and shape it into a smooth ball. Divide the dough piece into 12 smaller dough balls. Place the dough balls into the petite muffin cups. Using your fingers press the dough up the sides and onto the bottom of the muffin cup.
Repeat doing this with each of the three dough pieces that are left. It’s time to make the filling for the almond tassie.
Making the filling for the tassies
To make the filling combine the sweetened condensed milk, eggs, vanilla extract and almond extract in a medium bowl. Beat with an electric mixer until the ingredients are well combined. Stir in the flaked coconut.
Fill each dough cup 3/4 full with the filling. Bake 16 to 18 minutes or until the top is slightly browned. Cool the macaroon cups in the pan. After they’ve cooled, remove them to a serving plate.
Look at these little bite-size treats. The cream cheese and butter in the Tassie dough bakes up nice and tender. The almond extract, vanilla extract, and flaked coconut give the tassies lots of flavor. These little treats are delicious and begging to be made all year round, Enjoy!
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Coconut Almond Tassies
Ingredients
- 1 cup butter, room temperature
- 2 three ounce packages cream cheese, softened
- 2 cups all purpose flour
- one 14 ounce can sweetened condensed milk
- 2 large eggs
- 1 1/2 Teaspoons vanilla extract
- 1/2 Teaspoon almond extract
- 1 1/3 cups flaked coconut
Instructions
- For the dough:Beat the softened butter and cream cheese in a large bowl until fluffy. Stir the flour into the bowl, cover it with plastic and chill the dough for 1 hour.Preheat the oven to 375 degrees. Divide the dough into 4 equal pieces. On a floured surface, shape one of the 4 pieces into a smooth ball. Divide the ball into 12 smaller balls. Place each small ball into a petite muffin cup, press the dough into the muffin cup so it goes up the sides and covers the bottom of the cup. Repeat with the remaining 3 dough pieces.Combine the sweetened condensed milk, eggs, vanilla and almond extract in a medium bowl. Mix well with an electric mixer. Stir in the coconut. Fill each dough lined petite muffin cup with the filling. Bake 16 to 18 minutes or until slightly browned. Cool the Petite macaroons in the pan , then remove to a serving plate.
Looking for more coconut recipes, try these from other bloggers...Buttery Coconut Bars...Coconut Macaroons
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As always your photos look so delicious Bunny!! Going on my to do list! Merry Christmas to you! xxoo
WOW!! Simple and beautiful.
They do look like a pecan tassie Bunny. Coconut is a favourite around here.
they’re definitely a lot like pecan tassies, which means they’re amazing! great find, bunny!