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!
Servings: 40 small cookies
Ingredients
- 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
Instructions
- 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.
Notes
Regular cream cheese can be used in place of Neufchâtel.
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