Pina Colada Cookies

Total Time

Prep/Total Time: 30 min.

Makes

8 dozen cookies

Ingredients

1 cup shortening
1 cup sugar
1 cup packed brown sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature
1 cup chopped pecans
4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1 can (8 ounces) crushed pineapple, undrained
1/2 cup sweetened shredded coconut

Directions

Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Beat in pineapple. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in pecans and coconut.
Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

Pina Colada Cookies Tips

What else can you add to pina colada cookies?

This recipe calls for chopped pecans, but feel free to swap those out for almonds or even macadamia nuts. For extra flavor, be sure to toast the nuts first.

For more of a pina colada kick, you can substitute rum extract or flavoring for the vanilla extract. If you don't have rum extract on hand, just add a tablespoon of your favorite rum.

Can you make a glaze for pina colada cookies?

To add a bit more sweetness to these cookies, you can make a simple confectioners' sugar glaze. Dip the top of the baked and cooled cookies into this glaze. This basic glaze recipe calls for vanilla extract, but again you can use rum here instead too.

How should you store pina colada cookies?

Like other drop cookies, store leftover cookies in an airtight container. Try to eat them within a week. To keep them longer, stash them in the freezer. When you're ready to enjoy, defrost at room temperature.

—Lisa Kaminski, Taste of Home Editor

Nutrition Facts

1 cookie: 68 calories, 3g fat (1g saturated fat), 4mg cholesterol, 32mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

BL Recipes

Recent in Recipes