Pina Colada Cookies
Pina colada cookies: decadent coconut cookies topped with pineapple buttercream, toasted coconut, and a cherry for a tropical twist.
Ingredients
for the cookie dough
226 g unsalted butter, room temp
250 g granulated sugar
2 eggs
2 tsp coconut extract
1 tsp almond extract
360 g all purpose flour
1/2 Tbsp cornstarch
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp yellow food dye
for the pineapple rum buttercream
113 g unsalted butter room temp
345 g powdered sugar
2-4 Tbsp pineapple juice
3/4 tsp rum extract
toppings
toasted coconut shreds and maraschino cherries
Directions
1. Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper
2. In a medium mixing bowl, whisk together flour, cornstarch, salt, baking powder and baking soda.
3. In the bowl of a stand mixer, beat your butter and sugar together for 3-5 minutes. Add eggs and extracts and mix until combined. Add food coloring
4. Add your dry ingredients to your stand mixer and combine on low. Do not over mix.
5. Weigh out 3.5 oz of dough and roll into a ball. Place cookies on baking sheet and smoosh down to desired shape. Cookies will puff but have minimal spread. Bake for 12 minutes. (Yield 9 cookies)
6. Allow cookies to cool, while you make your toasted coconut and buttercream topping.
To make toasted coconut, spread 1 cup shredded coconut on a baking sheet. Bake at 350f for 5-8 minutes, stirring frequently as coconut burns easily.
To make the buttercream, beat butter for 3-5 minutes. Add powdered sugar and beat for another 3-5 minutes. Add extract. Add pineapple juice until desired consistency.
Pipe buttercream on cooled cookies, top with toasted coconut and Cherries 🍒 🍍 🥥
These came out sooo yummy!