Winter is now officially here so is anyone starting to dream about summer or tropical vacations yet??? I am! So when it was time to come up with some holiday and Christmas cookies I knew I had to make one that would take me to a tropical destination so to speak. What first came to mind, was pina coladas! How can you NOT think about tropical getaways when you hear the words “pina colada”??!! So today’s cookie recipe for this year’s cookiepalooza is my White Chocolate Drizzled Pina Colada Cookies!
These cookies are full of chopped up dried pineapple and coconut! Although they may sound “sweet” they really aren’t overly sweet. I also decided to drizzle a little white chocolate on top to make them a little more festive for the holidays. You could dip the cookies in the white chocolate rather than drizzling. Again, I used the dough from my favorite Chocolate Chip Cookie recipe as the base. Check out my other cookies that I’ve already made using the same Chocolate Chip Cookie dough including my Mexican Hot Chocolate Sandwich Cookies, Elvis Inspired Cookie Cups, Chocolate Turtle Cookies, and Chocolate Cherry Chunk Cookie Bars.
Again, be sure to read my post for my Chocolate Chip Cookie recipe that I posted last week for a better overview of the dough. To quickly summarize once again, I’m going to use the same basic dough for these cookies that I used for the chocolate chip cookies. I used an unbleached all-purpose flour with 10% protein and weighed the flour. I also do not suggest substituting margarine or anything else besides real butter and I also do not suggest using a whole egg rather than the egg yolks. If you do any substitutions, just know that your results will vary greatly. Baking is a science and if you change one thing, everything else can be off. You can double or multiply the basic dough recipe and make several different kinds of cookies that I have already posted or will be posting this week. Just divide the basic dough between bowls then add your add-ins and other ingredients.
Again, I will highly recommend refrigerating the finished cookie dough for a few hours or better yet overnight or up to 2-3 days. You can also make the finished cookie dough, ball it up, and freeze the balls in plastic bags for a few months then bake the cookies whenever you want some fresh homemade cookies!
I used Gold Medal unbleached all-purpose flour and weighed it. It has a 10% protein content. You can find good kitchen scales all over, but this one is from Williams-Sonoma. Most stores will carry kitchen scales and they’re definitely a good buy!
Add the coconut, pineapple, and rum extract to the cookie dough. You can add the coconut and/or pineapple to a food processor to quickly chop. Then ball up the dough using a spoon or ice cream scoop. I used an ice cream scoop that was equivalent to about 2 teaspoons. Cover the dough and refrigerate for at least 2-3 hours or better yet overnight or up to 2-3 days. You can also freeze the balls, then place in plastic resealable bags and bake at another time.
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|White Chocolate Drizzled Pina Colada Cookies||
- 14.42oz flour (408.75 g or about 3 cups + 6½ tablespoons) unbleached all-purpose (10%protein) flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 7.62oz (216g or about 1 cup + 2 tablespoons) light brown sugar
- 5.93oz (168g or ¾cup + 2 tablespoons) granulated sugar
- 1 cup (2 sticks) unsalted butter, melted & cooled
- 1 large egg
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 (7oz.) bag sweetened coconut
- 1 (6oz.) bag dried pineapple, finely chopped
- 1 tablespoon rum extract
- 4 oz. melted white chocolate
- In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
- In a separate large bowl, beat together brown sugar, granulated sugar, and 1 cup butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and 2 teaspoons vanilla, and beat until well combined.
- Beat flour mixture into wet mixture until combined. Stir in coconut, pineapple, and rum extract.
- Using a small ice cream scoop (about 2 teaspoons), ball up dough. Place on lined baking sheets (parchment, wax, or silpats), cover dough with plastic wrap, and refrigerate 2-3 hours, or overnight, or up to 2-3 days.
- Preheat oven to 325 degrees F. Bake cookies in batches about 13-16 minutes or until slightly browned around edges.
- Drizzle white chocolate over cookies with a fork. Cool completely so white chocolate sets.