This wild snow storm may have us all dreaming of a tropical beach vacation, but I have a feeling it will be a while before anyone can do much traveling again. But that’s okay, because while we’re stuck inside, we have the perfect excuse to make a fresh batch of Piña Colada Cookies! It might not be the same as a beach in Costa Rica, but these cookies will make any stay-cation a little more exciting.
Here’s a list of all the ingredient’s you’ll need to make Piña Colada Cookies:
- All-purpose flour
- Granulated sugar
- Baking soda
- Baking powder
- Celtic sea salt
- Organic Valley Neufchâtel cheese
- Unrefined coconut oil
- Coconut rum
- Unsweetened, dried coconut flakes
- Unsweetened, dried pineapple
It’s really important to use unrefined coconut oil in this recipe because it provides a large part of the coconut flavor. Since there is plenty of sugar already in this recipe, be sure to also use unsweetened coconut flakes and pineapple. If they contained any added sugar, it would be a little much.
Organic Valley Neufchâtel Cheese (essentially low-fat cream cheese) is one the key ingredients in Piña Colada Cookies. It might seem kind of odd, but it actually makes the best egg-replacer for cookies! I use two ounces of room temperature Neufchatel cheese to substitute one egg. Regular cream cheese would work the same. This isn’t a universal egg substitute, but it’s perfect in all sorts of cookies. I always recommend using Organic Valley dairy products because they come from a co-op of farmers who follow strict organic standards to ensure their cows are well cared for. I feel a lot better about using animal product when I know the farmers abide by solid welfare standards.
How to Make Piña Colada Cookies
Piña Colada Cookies are soft and chewy with have a notable coconut flavor from the oil, rum, and coconut flakes. I also added dried pineapple at the end for the full piña colada experience.
To make the cookies, use the bowl of a stand mixer fitted with a paddle attachment to add the room temperature coconut oil, sugar, and coconut rum. If you don’t have a stand mixer, use a deep bowl and a hand mixer. Beat the ingredients on medium speed until light and fluffy. Then add the room temperature Neufchâtel cheese and beat until it is evenly incorporated.
In a separate bowl, whisk the flour, baking soda, baking powder, and sea salt. Gradually add the dry ingredients, either mixing on low speed with the stand mixer or by hand with a wooden spoon. Do not overmix. Then, fold in the dried, unsweetened pineapple and coconut flakes. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will help prevent spreading. Waiting longer than 30 minutes won’t affect how much they spread, but it’s perfectly fine to refrigerate the dough for longer if you want to make the dough ahead of time. It should last a couple of days in the refrigerator.
When you’re ready to bake the cookies, preheat the oven to 375 degrees and line two baking sheets with parchment paper or silicone baking mats. Scoop the dough and form it into small balls, about an inch and a half in diameter. Place them on the cookie sheets 1-2 inches apart. There is no need to press the cookies down, as they will spread just a little bit on their own.
Bake the Piña Colada Cookies for 10-12 minutes or until the bottoms are slightly golden-brown. Remove from oven and let cool for 10 minutes before transferring the cookies to a cooling rack. Serve with a fresh Piña Colada! Enjoy!
More Cookies Recipes to Try
- Spiced Banana Rum Cookies
- Andes Candies Cookies
- Unforgettable Chocolate Chunk Cookies
- Oatmeal Chocolate Chip Cookies
Piña Colada Cookies
- 1 cup unrefined coconut oil (room temperature)
- 1½ cups granulated sugar
- 2 tsp coconut rum
- 4 oz Neufchâtel cheese (room temperature)
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp Celtic sea salt
- 1 cup dried, shredded coconut (unsweetened)
- 1 cup dried pineapple (unsweetened)
- In the bowl of a stand mixer fitted with a paddle attachment, beat the coconut oil, sugar, and rum on medium speed.
- When the mixture is fluffy and creamy, add the Neufchâtel cheese and beat until it is incorporated.
- In a separate bowl, whisk the flour, baking soda, baking powder, and sea salt.
- Gradually add the dry ingredients to the mixing bowl on low speed. Continue mixing until the dry ingredients are no longer visible.
- Scrape down the sides of the bowl periodically to ensure that everything gets well combined. Do not overmix.
- Remove the bowl from the stand mixer and gently fold in the coconut and pineapple.
- Cover the bowl and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F and line two cookie sheets with parchment paper or silicone baking mats.
- Scoop the dough and roll it into 1½ inch diameter balls and place on the cookie sheet. Leave an inch or two of space between the cookies. They will spread just a little bit.
- Bake for 10-12 minutes or until the bottoms are slightly golden-brown. Let cool for 10 minutes before transferring to a cooling rack.