Pina Colada Cookies II

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!!!

• Calories: 475 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• 4 cups all-purpose flour
• 1 cup unsalted butter
• 2 cups chopped and toasted macadamia nuts
• 1 ½ teaspoons baking soda
• 1 (20 ounce) can crushed pineapple, drained
• 2 cups brown sugar
• 1 ½ teaspoons rum flavored extract
• 1 ½ cups flaked coconut, toasted
• 4 cups white chocolate chips
• 3 drops pina colada candy oil

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

Step 2

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.

Step 3

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.