“These are delicious tropical tasting cookies. I took fourth place in the Land O'Lakes National Butter cookie contest at the L.A. Fair for these. Enjoy!!!” - by Christie Bayless
Ingredients
Adjust Servings
Original recipe yields 2 dozen
Directions
- Sift together the flour, salt, and baking soda, set aside. In a large bowl, cream together the butter and brown sugar. Stir in the eggs, pina colada oil, and rum extract, mix well. Stir in the dry ingredients until just combined. Using a large wooden spoon, stir in the drained pineapple, coconut, white chocolate chips, and nuts. Cover bowl, and refrigerate for 1 to 2 hours, until firm.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Roll dough into golf ball sized balls, place 2 1/2 inches apart onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.
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Reviews (13)
Rate This Recipe
"I love the idea of this cookie and have made it a few times now. I think it is 5 star-worthy with the following revisions: I use 3 cups of flour, 1 1/2 cups brown sugar, 1 8oz. can of pineapple WIT..." See moreH all of the juice, 1 1/2 cups white choc chips, 1 1/2 cups macadamia nuts, 5 drops candy oil, the oil is a MUST! Everything else stays the same, use a small ice cream scoop and fill them generously, bake for 16-18 mins. SO GOOD!"
deprovence
"This was a good cookie recipe idea! I made the cookies as per the recipe. If the cookies are to be the size of a golfball it makes about 6-7 dozen. Also the baking time of 15-20 minutes seemed a littl..." See moree excessive. If the cookies are made the size of a golf ball and baked 20 minutes they were too overdone for our tastes. We baked at 325 in a convection oven in our bakery for 12 minutes. They were moist at this temperature and time. The flavor was good with the addition of the candy oil."
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