Pina Colada Cookies – a delicious recipe with cream cheese, butter, egg yolk, pineapple juice, rum, yellow cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
4
Chill dough, covered, for 30 minutes.
5
Preheat oven to 375u00b0.
6
Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
7
Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
8
Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
9
Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.
238
kcal
Calories
22
g
Fat
5
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, softened, 1/4 cup butter, softened, 1 large egg yolk, 1/2 cup pineapple juice, and more.
Yes, Pina Colada Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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