Pina Colada Cookies

I’m getting spring fever.

Although I love winter and the snow I’m ready for a change of season and that comes late for Rhode Island. We’ve had a few nice days but for the most part it’s been chilly out. I’m waiting for a nice warm day so we can clean up the yard, and start prepping the garden for this year. I’ve got a few design changes for the yard this year too. We moved a big raised bed which contained my garlic and basil. I planted the garlic last fall so that’s all set but we have to make another raised bed for the basil. I plant a lot of basil.

I’m also re-designing an area in the front of the house. I have the plans all drawn up in my head and they include a picket fence. My only worry is that I think I have to move my Japanese maple and I’m a bit worried about that.

So my head is full of spring plans and more cooking on the grill and the garden and getting out in the fresh air! Oh, longer days also mean that I can actually take photos after I come home from work, so that means more recipes for the blog.

With all this talk of spring and Easter right around the corner, I thought I’d bring you a springy type cookie.

I adapted this recipe a bit from the original that I found on Eat at Home Cooks. I added in some toasted coconut to the mix. I think it was a good decision.

These cookies are so moist and so light. They are almost cake-like melt-in-your-mouth. How's that for a description?



Pina Colada Cookies
Yields 30 cookies
adapted from a recipe at Eat at Home Cooks
Printable recipe
1 stick butter, softened
2 eggs
1 box white cake mix
2 tablespoons flour
8 oz crushed pineapple, drained well and reserve the juice
¾ cup coconut (toasted)

For the glaze
1 1/2 - 2 cups powdered sugar
Reserved pineapple juice
1/2 tsp. coconut extract

Heat the oven to 350.

In a large bowl cream together the butter and the eggs. Add in the cake mix and drained, crushed pineapple. Mix until just combined. Stir the coconut in by hand. Chill batter for a half hour, then drop by rounded tablespoon on a parchment lined baking sheet 2 inches apart. I returned the batter to the fridge in between each batch. Bake for 11 – 13 minutes of just until the tops turn slightly golden. Let cookies sit for 3 minutes on the baking sheet, remove to cooling rack to cool completely.

For the glaze:
Place the powdered sugar in a bowl. Add just enough of the reserved pineapple to get it to a dunkable consistency. Dunk the tops of each cookie into the glaze and place on cookie rack until glaze sets.