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Pina Colada Cookies are a delicious pineapple cookie with a coconut frosting. These cake mix cookies are so easy to make.
Just like a pina colada cocktail, these cookies are tropical and refreshing, perfect for enjoying on a summer day!
Pina Colada Cookies Ingredients
To make this piña colada cookie recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- Vanilla cake mix with pudding
- Vegetable oil
- Eggs
- Crushed pineapple
- Butter
- Confectioners sugar
- Milk
- Coconut extract
- Flaked coconut, unsweetened, toasted
- Dried pineapple, diced
How to Make Pineapple Cookies
- Preheat oven to 350 degrees.
- In large bowl, combine cake mix, oil, and eggs. Mix until combined.
- Fold in pineapple to combine. Dough will be sticky.
- Chill for 10 minutes. [Note: It’s okay if you don’t chill the dough, but chilling the dough makes the dough easier to use.]
- Using a medium cookie scoop, place 12 cookies on baking sheet.
- Bake for 10 minutes or until edges just start to brown.
- Let cookies cool on pan for 5 minutes before moving them to cooling rack.
- While cookies are baking, beat butter until light and fluffy.
- Add in confectioners sugar, milk, and coconut extract. Continue beating on medium speed until well combined and frosting is creamy.
- After cookies have cooled, frost with small amount of frosting, then immediately top with a sprinkle of toasted coconut and a few small pieces of dried pineapple.
FAQs
Pineapple can be drained using by pressing firmly through a fine-mesh strainer.
To drain pineapple, pour the contents into a fine-mesh strainer. Make sure to place the colander over a bowl to catch the liquid if you need to reserve the juice. Gently shake or tap the colander to help remove any excess liquid from the pineapple pieces. Firmly press down on the pineapple pieces with a spoon or spatula to further drain the liquid. Once most of the liquid has been drained, you can then transfer the drained pineapple to a separate bowl or container for use in your desired recipe.
To toast coconut, start by preheating your oven to 350 degrees Fahrenheit. Spread the coconut flakes evenly on a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet in the preheated oven and toast the coconut for about 5-10 minutes, or until it turns golden brown. Make sure to keep a close eye on it, as coconut can burn quickly. Stir the coconut flakes every few minutes to ensure even toasting. Once the coconut is toasted to your desired level of crispiness, remove it from the oven and let it cool before using or storing it.
Pina Colada Cookies
Ingredients
- 1 box vanilla cake mix with pudding
- ⅓ cup vegetable oil
- 2 eggs
- 8 ounces crushed pineapple well drained
- ½ stick butter softened
- 1 ½ confectioners sugar
- 1 tablespoon milk
- 1 teaspoon coconut extract
- ¼ cup unsweetened coconut flakes toasted
- ¼ cup dried pineapple diced
Instructions
- Preheat oven to 350 degrees. In large bowl, combine cake mix, oil, and eggs. Mix until combined.
- Fold in pineapple to combine. Dough will be sticky. Chill for 10 minutes.
- Using a medium cookie scoop, place 12 cookies on baking sheet.
- Bake for 10 minutes or until edges just start to brown. Let cookies cool on pan for 5 minutes before moving them to cooling rack.
- While cookies are baking, beat butter until light and fluffy.
- Add in confectioners sugar, milk, and coconut extract. Continue beating on medium speed until well combined and frosting is creamy.
- After cookies have cooled, frost with small amount of frosting, then immediately top with a sprinkle of toasted coconut and a few small pieces of dried pineapple. Enjoy.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.
Emily Enchanted
Friday 5th of August 2022
I love this recipe because they are the most refreshing cookies!