Bobs Pina Colada Cookies Recipes

PINA COLADA COOKIES

Steps:

• In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
• Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
• Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
• Chill dough, covered, for 30 minutes.
• Preheat oven to 375°.
• Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
• Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
• Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
• Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.

PINA COLADA MADELEINE COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• Put the cake mix in a mixing bowl and add the butter. Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs. Add the eggs, milk and rum. Beat with a wooden spoon until you form a smooth batter. Fold in coconut until evenly distributed.
• Spray 2 madeleine molds with nonstick cooking spray. Using a tablespoon, drop the batter into the molds filling halfway. If you don't have madeleine molds, you may drop the batter on an ungreased baking pan. Bake for 12 to 15 minutes, until the cookies are nicely browned. Let cool in the pan then turn out onto a platter. Repeat method with remaining batter.

PINA COLADA COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the softened margarine or butter into the cake mix. Use a fork mash them together until they are well combined and the mixture resembles coarse crumbs. Beat in the eggs, milk and rum extract and mix well. Stir in the flaked coconut until combined.
• Drop by teaspoonfuls onto an ungreased baking sheet and bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

PINA COLADA COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the softened margarine or butter into the cake mix. Use a fork mash them together until they are well combined and the mixture resembles coarse crumbs. Beat in the eggs, milk and rum extract and mix well. Stir in the flaked coconut until combined.
• Drop by teaspoonfuls onto an ungreased baking sheet and bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

BOB'S PINA COLADA COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter in a bowl. Add eggs and vanilla. Mix well.
• Add defrosted pineapple juice and mix.
• In another bowl combine flour and baking soda. Add to liquid mixture. Mix well.
• Stir in oats, coconut and pineapple, then mix well.
• Drop by rounded tablespoons on ungreased cookie sheet and bake for 10-12 minutes until light golden brown.
• Cool one minute on cookie sheet then transfer to cooling rack to complete cooling.
• Store in air-tight container.