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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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These are delicious tropical tasting cookies. I took fourth place in the Land O'Lakes National Butter cookie contest at the L.A. Fair for these. Enjoy!!! Ingredients:
4 cups all-purpose flour |
1/2 teaspoon salt |
1 1/2 teaspoons baking soda |
1 cup unsalted butter |
2 cups brown sugar |
2 eggs |
1 (20 ounce) can crushed pineapple, drained |
1 1/2 teaspoons rum flavored extract |
1 1/2 cups flaked coconut, toasted |
4 cups white chocolate chips |
2 cups chopped and toasted macadamia nuts |
3 drops pina colada candy oil |
Directions:
1. 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.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
3. 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.
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