Pina Colada Cookies II recipe
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Ingredients
- 4 cups all-purpose flour ½ teaspoon salt 1 ½ teaspoons baking soda 1 cup unsalted butter 2 cups brown sugar 2 eggs 1 (20 ounce) can crushed pineapple, drained 1 ½ teaspoons rum flavored extract 1 ½ cups flaked coconut, toasted 4 cups white chocolate chips 2 cups chopped and toasted macadamia nuts 3 drops pina colada candy oil
Nutrition Info
- 474.5 caloriescarbohydrate: 52.3 gcholesterol: 26.7 mgfat: 28.2 gfiber: 2.2 gprotein: 5.5 gsaturatedFat: 13.8 gservingSize: -sodium: 177.6 mgsugar: 34.3 gtransFat: : -unsaturatedFat: : -
Directions Pina Colada Cookies II
Directions
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Sift together the flour, salt, and baking soda, set aside. In a large bowl, cream together the butter and brown sugar. Stir in the eggs, pina colada oil, and rum extract, mix well. Stir in the dry ingredients until just combined. Using a large wooden spoon, stir in the drained pineapple, coconut, white chocolate chips, and nuts. Cover bowl, and refrigerate for 1 to 2 hours, until firm.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
Roll dough into golf ball sized balls, place 2 1/2 inches apart onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.