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Piña Colada Cookies

Piña Colada Cookies are soft and chewy with a bold coconut flavor and pineapple kick. They're sure to help you through the next blizzard!
Prep Time20 mins
Cook Time12 mins
Chilling Time30 mins
Total Time1 hr 2 mins
Servings: 40 small cookies
Author: Rachel Alexandra


  • 1 cup unrefined coconut oil room temperature
  • cups granulated sugar
  • 2 tsp coconut rum
  • 4 oz Neufchâtel cheese room temperature
  • 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.


Regular cream cheese can be used in place of Neufchâtel. 
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