Phenomenal Phoods

Pina Colada Cookies

Ingredients:

• 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
• 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

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.