PINA COLADA COOKIES
Provided by Taste of Home
Time 27m
Yield 8 dozen cookies
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
BOB'S PINA COLADA COOKIES
I got this in a newsletter I get each week and I thought these sounded very good. Posting here for safe keeping
Provided by Elaine
Categories Dessert
Time 27m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cream butter in a bowl. Add eggs and vanilla. Mix well.
- Add defrosted pineapple juice and mix.
- In another bowl combine flour and baking soda. Add to liquid mixture. Mix well.
- Stir in oats, coconut and pineapple, then mix well.
- Drop by rounded tablespoons on ungreased cookie sheet and bake for 10-12 minutes until light golden brown.
- Cool one minute on cookie sheet then transfer to cooling rack to complete cooling.
- Store in air-tight container.
Nutrition Facts : Calories 198.3, Fat 10.3, SaturatedFat 6.3, Cholesterol 38, Sodium 124.4, Carbohydrate 23.9, Fiber 2.6, Sugar 9.6, Protein 3.9
PINA COLADA MADELEINE COOKIES
This is a super-quick, very yummy cookie that meshes well in any island or Latin-themed gathering.
Provided by Ingrid Hoffmann
Categories dessert
Time 24m
Yield about 4 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Put the cake mix in a mixing bowl and add the butter. Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs. Add the eggs, milk and rum. Beat with a wooden spoon until you form a smooth batter. Fold in coconut until evenly distributed.
- Spray 2 madeleine molds with nonstick cooking spray. Using a tablespoon, drop the batter into the molds filling halfway. If you don't have madeleine molds, you may drop the batter on an ungreased baking pan. Bake for 12 to 15 minutes, until the cookies are nicely browned. Let cool in the pan then turn out onto a platter. Repeat method with remaining batter.
PINA COLADA LUSH
Pina colada lush is such a fantastic warm weather dessert-it's so light and refreshing, and a breeze to make! I love how the tart pineapple pairs with the sweet coconut. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.
Nutrition Facts : Calories 324 calories, Fat 18g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 251mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
PINA COLADA SPRITZ COOKIES
I found the basic recipe in recipegoldmine, then adapted it to make beautiful cookies for Chinese New Year. The combination of pineapple, coconut and a hint of almond is very yummy! Prep time is an estimation and cook time is 8 minutes per batch. Please note that these cookies are not very sweet, so if you have a sweet tooth, do not hesitate to use 1/2 cup of caster/brown sugar.
Provided by WaterMelon
Categories Dessert
Time 28m
Yield 50-60 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 400 deg F.
- Combine butter, caster sugar, brown sugar in a large mixer bowl.
- Beat on medium speed until light and fluffy.
- Add egg, mix until combined.
- Add the lemon juice, zest, almond and coconut extract.
- Combine well.
- Mix salt with flour.
- Add it to the butter mixture gradually.
- (I use a wooden spoon) Put dough into cookie press.
- Press cookies onto UNGREASED cookie sheet.
- Bake for about 8 minutes.
- NOTE: Before baking, i brush cookies with egg yolk glaze, fill the middle with some pineapple jam/filling and sprinkle with some dessicated coconut.
- Very delicious tropical cookies that i bake for Chinese New Year.
Nutrition Facts : Calories 62.9, Fat 3.8, SaturatedFat 2.4, Cholesterol 14, Sodium 25.7, Carbohydrate 6.4, Fiber 0.2, Sugar 2.1, Protein 0.8
PIñA COLADA BOMBS RECIPE BY TASTY
Summer is almost over but we are still dreaming about piña coladas! These piña colada bombs are the perfect poolside treat.
Provided by Ivanna Lopez Guajardo
Categories Snacks
Time 1h
Yield 10 balls
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the coconut flakes, pineapple chunks, cherries, condensed milk, and coconut flour until evenly combined.
- Roll the mixture into 1-inch (2½-cm) balls and place on a plate. Refrigerate for about 30 minutes, or until firm.
- In a small saucepan over medium heat, combine the sugar and water. Bring to a boil over medium-high heat and cook for about 15 minutes, or until the temperature of the sugar reaches 300°F (150°C).
- Carefully insert a skewer into a piña colada ball and dip in the sugar syrup to coat. Return to the plate to cool for 5 minutes and repeat with the remaining balls.
- The piña colada balls will keep in an airtight container at room temperature for up to 3 days.
- Enjoy!
PINA COLADA COOKIES
Make and share this Pina Colada Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 52m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
- Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
- Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
- Chill dough, covered, for 30 minutes.
- Preheat oven to 375°.
- Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
- Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
- Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
- Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.
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