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Piña Colada Cookies www.pineappleandcoconut.com

Piña Colada Cookies

Shanna
Holiday cookies made tropical with candied pineapple, coconut flakes, roasted macadamia nuts, creamy white chocolate and of course, rum!
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Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 2 hours
Total Time 3 hours 5 minutes
Servings 40 cookies

Ingredients
  

  • 2 ½ cups all purpose flour 11.25 ounces
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • 2 sticks butter 8 ounces, room temperature
  • 1 cup light brown sugar 8 ounces
  • ½ cup granulated sugar 3.75 ounces
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoon gold rum
  • 1 tablespoon coconut cream

Add-ins

  • 1 cup white chocolate chips
  • ⅔ cup chopped roasted salted macadamia nuts
  • ⅔ c candied pineapple diced
  • ⅔ cup unsweetened coconut flakes

Instructions
 

  • Combine flour, corn starch, baking soda, nutmeg and salt in a bowl, whisk well and set aside
  • Cream together the butter and sugars until light and fluffy on medium high speed. 3-4 minutes. 
  • Add in eggs one at a time, mixing ell between each and scraping down sides of bowl when needed. 
  • Add in the vanilla, rum and coconut cream and mix again well
  • Slowly add in the flour mixture on low and mix until just combined. Fold in the chocolate chips, macadamia nuts, candied pineapple and coconut flakes. Chill dough for 2 hours up to overnight
  • When ready to bake heat oven to 350 Deg F. Prepare baking sheets with parchment paper. Using a medium size cookie scoop, scoop out  about 1 ½ tablespoon of dough and place on prepared baking sheet 2-3” apart. Bake for 10-12 minutes until edges are golden and the cookie is just set in the middle. 
  • Cool on pan for 5 minutes, transfer to wire cooling rack to cool completely. Store in an airtight container or resealable bag  at room temperature for a few days or in a freezer up to 3 months.