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Pina Colada Cookies

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If I had to pick a favourite drink, I would absolutely choose the pina colada. I don’t even have to think about it a little bit. If there is a pina colada on a menu, I will order it. I could be in the middle of a snow storm in Siberia in the dead of winter, and I would still order a pina colada if I happened upon a bar that offered them. You will understand then why I had to go to Kindred, a vegan restaurant here in San Diego, after I saw a picture of a pina colada on their instagram. It was only being offered for a limited time as part of a cocktail party menu for the Old House Fair in South Park this weekend. It is an annual fair with various booths setup around the South Park neighbourhood, and some of the restaurants participated by offering special menus. I have been looking forward to it all week because of that pina colada, and it did not disappoint.

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After I had that pina colada yesterday, I caught the pineapple coconut bug and decided that I needed to make some pina colada cookies. That obviously meant I would also need to make pina coladas at home so that I could have one in the background of the photos for my blog. It is approximately 1,000 degrees in San Diego this weekend so it was a bold decision to make cookies today. Kevin and the cat were sprawled out in front of the fan while I was just heating up our entire house with the oven. It was totally worth it though because these cookies turned out AMAZING, and then we got to cool down with cookies and a cold beverage. 

I started with the recipe that I made a little while ago for super soft orange sugar cookies and just made some variations to get my pineapple cookies. I cut out some of the butter as well as the orange and vanilla ingredients and added in pineapple juice as well as some fresh, diced pineapple. They turned out light and fluffy, and the pineapple was perfect. I worried about it drying out while baking, but it was just right. I topped these with some coconut buttercream frosting and dipped them in toasted coconut for the perfect, summer cookie. This recipe makes about a zillion cookies so you might want to take them to work. You could also make them a little bit more fun and substitute coconut rum for the coconut milk in the frosting.

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Pina Colada Cookies
1 cup butter, softened
1 cup Greek yogurt
2 cups sugar
1 egg
1/2 cup pineapple juice
1 cup diced pineapple (you can also use canned pineapple bits)
6 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 400 degrees F.

Combine the butter, yogurt and sugar with a mixer until smooth.

Add the egg and pineapple juice, mixing until smooth.

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Use a spatula to fold in the pineapple.

Combine the dry ingredients and add to the wet ingredients, stirring until just combined. I abandoned the spoon and just used my hands to mix it into a dough.

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Form dough into large balls (about 1 inch) and put on parchment lined baking sheet.

Coat the bottom of a glass with flour and press each ball to flatten it out slightly before baking.

Bake at 400 degrees F. for 9 to 10 minutes until the edges are just very slightly browned.

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Let cookies cool completely before frosting.

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Coconut Frosting
3/4 cup butter, softened
4 1/2 cups icing sugar
1/4 cup coconut milk (or coconut rum)
1 1/2 cups sweetened, shredded coconut

Toast the shredded coconut in a large pan over medium-low heat, stirring constantly until edges are browned. It took about 10 minutes for mine.

Combine the butter, icing sugar and coconut milk with a mixer until smooth.

Spread a generous amount of frosting on the cooled cookies.

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Dip each cookie into the toasted coconut.

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Pina Colada Cookies
Total time: 
Serves: 48
 
Ingredients
  • Pina Colada Cookies
  • 1 cup butter, softened
  • 1 cup Greek yogurt
  • 2 cups sugar
  • 1 egg
  • ½ cup pineapple juice
  • 1 cup diced pineapple (you can also use canned pineapple bits)
  • 6½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Coconut Frosting
  • ¾ cup butter, softened
  • 4½ cups icing sugar
  • ¼ cup coconut milk (or coconut rum)
  • 1½ cups sweetened, shredded coconut
Instructions
  1. Pina Colada Cookies:
  2. Preheat oven to 400 degrees F.
  3. Combine the butter, yogurt and sugar with a mixer until smooth.
  4. Add the egg and pineapple juice, mixing until smooth.
  5. Use a spatula to fold in the pineapple.
  6. Combine the dry ingredients and add to the wet ingredients, stirring until just combined. I abandoned the spoon and just used my hands to mix it into a dough.
  7. Form dough into large balls (about 1 inch) and put on parchment lined baking sheet.
  8. Coat the bottom of a glass with flour and press each ball to flatten it out slightly before baking.
  9. Bake at 400 degrees F. for 9 to 10 minutes until the edges are just very slightly browned.
  10. Let cookies cool completely before frosting.
  11. Coconut Frosting:
  12. Toast the shredded coconut in a large pan over medium-low heat, stirring constantly until edges are browned. It took about 10 minutes for mine.
  13. Combine the butter, icing sugar and coconut milk with a mixer until smooth.
  14. Spread a generous amount of frosting on the cooled cookies.
  15. Dip each cookie into the toasted coconut.

 

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