These Pina Colada Cookies are a delightful tropical treat that will transport your taste buds to a sunny beach. Made with shredded coconut, pineapple, and a hint of rum extract, these cookies are soft, chewy, and packed with tropical flavors. They are perfect for summer parties, picnics, or a simple indulgence. Enjoy them with a refreshing Pina Colada mocktail for the ultimate tropical experience.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup shredded sweetened coconut
- 1/2 cup crushed pineapple, drained
- 1/2 teaspoon rum extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar, for rolling
Directions
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the shredded coconut, crushed pineapple, and rum extract. Mix well.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Cover the dough and refrigerate for 30 minutes to an hour, or until firm.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Form the chilled dough into 1-inch balls and roll them in powdered sugar to coat.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Using the bottom of a glass, gently press down on each dough ball to flatten it slightly.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
