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Saturday, September 26, 2015

pina colada cookies ii

Ingredients

  • Servings: 2
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 cup unsalted butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 1/2 teaspoons flavored extract
  • 1 1/2 cups flaked coconut, toasted
  • 4 cups chocolate chips
  • 2 cups chopped and toasted macadamia nuts
  • 3 drops pina colada candy oil

Recipe

  • sift together the flour, salt, and baking soda, set aside. in a large bowl, cream together the butter and brown sugar. stir in the eggs, pina colada oil, and extract, mix well. stir in the dry ingredients until just combined. using a large wooden spoon, stir in the drained pineapple, coconut, chocolate chips, and nuts. cover bowl, and refrigerate for 1 to 2 hours, until firm.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper.
  • roll dough into golf ball sized balls, place 2 1/2 inches apart the prepared cookie sheets. bake for 15 to 20 minutes in the preheated oven, until golden brown. remove from baking sheets to cool on wire racks.

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