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Pina Colada Cookies

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“The flavors of the tropical drink in a cookie.”
READY IN:
52mins
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) package cream cheese, softened
  • 14 cup butter, softened
  • 1 large egg yolk
  • 12 cup pineapple juice
  • 2 teaspoons rum extract
  • 1 (18 1/4 ounce) package yellow cake mix
  • 1 cup sweetened flaked coconut

Directions

  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 375°.
  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.

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