Pina Colada Cookies with Rum Glaze

By srumbel

Who knew the buttery, sweet goodness of a sugar cookie would pair so well with the coconut-pineapple-rum flavor?! It’s a fabulous new summer-friendly cookie that will make you want to lay out on the beach and actually drink pina coladas.

Coconut extract, dried pineapple pieces, toasted coconut and rum glaze are what gives these cookies their pina colada name. Everyone who tried them liked them, and even my father-in-law had a hard time staying away. He’s the man responsible for my husband being a chocoholic.

Anyways, it’s an easy recipe that creates tropical, soft and chewy cookies. Perfect for the weekend! Hint hint.
from laurenslatest.com

Ingredients

• 1/2 cup softened butter
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoon coconut extract
• 1 1/2 cups all purpose flour
• 1/4 baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup toasted coconut, divided
• 1/2 cup diced, dried pineapple
• for the rum glaze-
• 1 1/2 cups powdered sugar
• 1/2 teaspoon rum extract
• 1-2 tablespoons milk

Details

Preparation time 20mins
Cooking time 29mins

Preparation

Step 1

Preheat oven to 350. Line baking sheets with parchment paper or silicone baking mats and set aside.

Cream butter and sugar. Stir in egg, vanilla and extracts until light and fluffy. Add in dry ingredients and stir until just combined. Scrape the edges of the bowl and mix again to ensure cookie dough is mixed evenly. Stir in 1/2 cup toasted coconut and the small pieces of dried pineapple. Scoop onto prepared cookie sheets and bake 8-10 minutes until cookies have spread and edges have become lightly golden. Cool on baking sheet 3 minutes before transferring to cooling rack.

For the glaze, stir powdered sugar with rum extract and milk until it's the consistency of elmer's glue {I know, not the best visual!}. Drizzle over cookies and top with remaining toasted coconut and maraschino cherries if desired.
Yield: 2 dozen, approximately