Coconut-dusted Golden Pillow Pineapple Tarts

1. Cream butter and icing sugar until pale and fluffy. Gradually add the egg yolk, vanilla essence, salt, baking soda and cold milk. Fold sifted flour into the mixture and mix until the dough just comes together. Wrap in cling wrap and refrigerate for at least 30 mins.
2. While the dough chills, make the filling. Drain off excess juice from grated pineapple. Place the pineapple in a heavy bottomed pot and mix in the sugar and spices. Bring to a boil and simmer for 45 mins or until the filling has thickened, stirring regularly. Allow filling to cool and divide the pineapple filling into 2tsp portions.
3. Take a heaping teaspoon of dough and use hands to flatten it. Put the pineapple filling in the middle and wrap it with dough. Remove any excess dough and mold it to your preferred shape. Dust with desiccated coconut.
4. Preheat oven to 180C. Arrange the tarts on a lined baking tray and chill the cookie dough pieces for 10 mins.
5. Bake tarts for 25mins or until the dough has turned golden brown, rotate trays halfway through baking time.
6. Allow pineapple tarts to cool before storing them in airtight containers.