Ingredients for Pina Colada Cookies
- 4 ounces (113g) softened cream cheese
- 1/2 cup (113g) softened unsalted butter
- 1 large egg yolk
- 1/4 cup (60ml) pineapple juice
- 1 teaspoon rum extract
- 3 cups yellow cake mix (from an 18.25-ounce box)
- 1 cup (100g) sweetened shredded coconut
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How to Make Pina Colada Cookies
- In a large mixing bowl, cream together 4 ounces (113g) softened cream cheese and 1/2 cup (113g) softened unsalted butter using an electric mixer on medium-high speed for 1-2 minutes, until light and fluffy.
- Beat in 1 large egg yolk, 1/4 cup (60ml) pineapple juice, 1 teaspoon rum extract, and 1 1/2 cups (180g) yellow cake mix on medium-high speed for 1-2 minutes, until well combined.
- Stir in the remaining 1 1/2 cups (180g) yellow cake mix and 1 cup (100g) sweetened shredded coconut with a wooden spoon or spatula until just moistened. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 375°F (190°C). Place oven rack in the middle position.
- Line baking sheets with parchment paper or lightly grease them with nonstick cooking spray.
- Drop rounded teaspoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are set and the centers are just barely firm to the touch.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
278g
Fat
148g
Carbs
39g
