It’s summer and Pina Colada is in season. Cookies are always in season so I combined the two. I know this may sound strange but followers of this blog not I don’t always do normal. I hope you like it.
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ginger
10 ounces butter, softened
8-ounce can crushed pineapple with juice
1 cup sugar
1 cup coconut flakes
1 teaspoon vanilla
1 1/2 teaspoon coconut extract
1 teaspoon spiced rum
8 ounces died pineapple
In bowl 1, mix flour, baking powder, salt, and ginger.
In bowl 2, cream butter and sugar until smooth.
Add eggs and mix.
Add rum, vanilla, and coconut extract.
Make sure there are no large pieces of pineapple; add pineapple and juice and mix. Reserve 2 tablespoons of juice.
Add coconut and mix.
Add dry ingredients in three parts.
Chop fine and add dried pineapple
Place dough in refrigerator for 30 minutes.
Preheat oven to 375.
Using a small ice cream scoop, spoon dough on to a parchment-lined baking sheet.
Bake for 11-13 minutes.
1 cup powdered sugar
2 teaspoons pineapple juice
1/4 teaspoon ground ginger
1/2 teaspoon spiced rum (or vanilla)
Mix all ingredients in a bowl; add more juice if needed.