Description
Delight in these tropical Pina Colada Cookies that combine the flavors of pineapple, coconut, and a touch of rum in a soft, sweet treat. With a moist cookie base and a creamy coconut-rum glaze, these cookies are perfect for bringing a bit of island sunshine to your snack time or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups flour
- ¾ cup sugar
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 2 Tbsp crushed pineapple
- 2 Tbsp coconut milk
Additional Ingredients
- ½ cup sweetened shredded coconut (plus more for topping, if desired)
Glaze
- â…“ cup powdered sugar
- 1 Tbsp coconut milk
- 1 tsp rum
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F to prepare for baking the cookies.
- Combine Dry Ingredients: In a large bowl, mix together all dry ingredients except the shredded coconut (flour, sugar, baking powder, baking soda, and salt).
- Mix Wet Ingredients: In a separate bowl, cream the softened butter and sugar until smooth. Then add the egg, vanilla extract, crushed pineapple, and coconut milk and mix until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring slowly to combine without overmixing.
- Add Shredded Coconut: Fold the shredded coconut into the cookie batter carefully for an even distribution.
- Form Cookies: Shape the dough into 1-inch balls and place them spaced apart on a baking sheet lined with parchment paper.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the edges are lightly golden and the cookies are set.
- Cool Cookies: Remove the cookies from the oven and let them cool completely on the baking sheet or a wire rack.
- Prepare Glaze: Whisk together powdered sugar, coconut milk, and rum until the mixture is smooth and creamy.
- Glaze and Garnish: Drizzle the glaze over the cooled cookies and sprinkle with additional shredded coconut if desired.
Notes
- Ensure butter is softened but not melted for proper creaming with sugar.
- If you prefer alcohol-free, omit the rum in the glaze or substitute with rum extract.
- Parchment paper helps prevent sticking and makes cleanup easier.
- Store cookies in an airtight container at room temperature for up to 3 days.
