Coconut Almond Brownie Tassies (she: Jen)

These coconut almond brownie tassies are a tropical twist on the traditional pecan tassie.

Hey friends! Jen here from Baked by an Introvert. I’m stoked to be back this month because I have a delicious little dessert recipe to share. Have you ever had a pecan tassie? They are super fun to make and extremely adorable. Since I love to play around and experiment with classic recipes, I decided to jazz up this best loved fall treat and turn it into something fitting for spring. The thought of coconut and almonds immediately take me away to a tropical paradise.

The process of making these tassies is rather simple, something you can get the kids involved in. Their little hands are perfect for rolling the dough into balls and pressing it into the pan. And with Mother’s Day just around the corner, these tassies would make an excellent treat for mom.

The base of the tassie is like a brownie. It’s thick, chewy, and chocolaty. The center is loaded with coconut and chopped almonds. It bakes up nice and gooey, just like a classic pecan tassie.  Mom is sure to be impressed!

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Coconut Almond Brownie Tassies

Servings 24 tassies

Ingredients

• 1/2 cup unsalted butter softened
• 4 oz cream cheese softened
• 1/3 cup sugar
• 3/4 cup all-purpose flour
• 3 Tbs unsweetened cocoa powder
• 1 large egg lightly beaten
• 3/4 cup packed light brown sugar
• 1/4 tsp salt
• 1 Tbs unsalted butter melted
• 1 tsp vanilla extract
• 1/3 cup finely chopped almonds
• 1/3 cup shredded coconut

Instructions

1. Preheat the oven to 325F degrees.
2. Make the pastry: In a large mixing bowl, beat the 1/2 cup of butter and cream cheese until combined. Beat in the sugar until light and fluffy. Sift together the flour and cocoa powder and stir it into the cream cheese mixture. Shape the dough into 24 equal sized balls. Press each one into the bottom and up the sides of a 24 cup mini muffin pan.
3. Make the filling: In a medium size bowl, stir together the egg, sugar, salt, butter, and vanilla until well combined. Stir in the almonds and coconut. Spoon 1 heaping teaspoon of the filling into each dough cup. Bake for 25 mins or until the crust is set and the filling has puffed up. Cool the tassies in the pan for 5 minutes before transferring to a wire rack to cool completely.

Get the kids involved in making some of these treats for Mother’s Day:

Banana Split Mini Bundt Cakes

Homemade Popsicles

White Chocolate Bunny Fudge