Bakery Style Pina Colada Cookies
User Reviews
4.7
9 reviews
Excellent
Bakery Style Pina Colada Cookies
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These Bakery Style Piña Colada Cookies are giving vacation vibes! Toasted coconut combined with juicy pineapple make this cookie a dream.
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Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup crushed pineapple drained and juices squeezed out
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips
- 1 cup chopped macadamia nuts
- 1/2 cup sweetened coconut flakes
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl use a hand mixer to combine 1 cup butter (softened), 3/4 cup brown sugar, and 1/2 cup granulated sugar until smooth and creamy, about 1 minute. Look for the butter and sugar mixture to become pale, fluffy, and visibly lighter in color.
- Add 2 large eggs, 1/2 cup crushed pineapple and 1 teaspoon vanilla extract to the mixture. Beat on low speed until just combined, about 30 seconds.
- Add in 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Mix until just combined.
- Pour in 2 cups white chocolate chips 1 cup chopped macadamia nuts and 1/2 cup sweetened coconut flakes and use a large spoon or rubber spatula to stir them in until evenly distributed.
- Divide the dough into 8–10 equal portions for large cookies (5-6 ounces each). Roll each portion into a ball with your hands and place them on the prepared baking sheets, spaced about 3 inches apart (4 per baking sheet).
- Bake in the preheated oven for 12-14 minutes, or until the tops of the cookies are golden brown.
- Allow the cookies to cool on the baking sheets for 15 minutes before serving warm. Alternatively, transfer them to a wire rack to cool completely.
- Optional: Top the cookies with a spoonful of drained, crushed pineapple.
Notes
- For smaller cookies portion into 24 equal-sized dough balls, about 2 ounces each. Bake at 400 degrees for about 8 minutes.
- Toasting Macadamia Nuts: Toast nuts at 350°F (175°C) for 5–7 minutes until golden and fragrant. Cool before adding to dough.
- For extra tall cookies, chill or freeze the dough balls before baking to reduce spreading and achieve chunky, bakery-style cookies.
- Freezing Dough Balls: Freeze pre-portioned dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen at 400°F, adding 1–2 minutes to the baking time.
- Toasting the Coconut is optional but brings on a nuttier and deeper flavor.
Nutrition Information
Show Details
Serving
1cookie
Calories
952kcal
(48%)
Carbohydrates
112g
(37%)
Protein
11g
(22%)
Fat
53g
(82%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
553mg
(23%)
Potassium
374mg
(11%)
Fiber
3g
(12%)
Sugar
72g
(144%)
Vitamin A
790IU
(16%)
Vitamin C
2mg
(2%)
Calcium
168mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8large cookies
Amount Per Serving
Calories 952 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 952kcal | 48% |
| Carbohydrates | 112g | 37% |
| Protein | 11g | 22% |
| Fat | 53g | 82% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 553mg | 23% |
| Potassium | 374mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 72g | 144% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 168mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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