Pina Colada Cookies I Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Put the cake mix in a mixing bowl and add the butter. Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs. Add the eggs, milk and rum. Beat with a wooden spoon until you form a smooth batter. Fold in coconut until evenly distributed.
• Spray 2 madeleine molds with nonstick cooking spray. Using a tablespoon, drop the batter into the molds filling halfway. If you don't have madeleine molds, you may drop the batter on an ungreased baking pan. Bake for 12 to 15 minutes, until the cookies are nicely browned. Let cool in the pan then turn out onto a platter. Repeat method with remaining batter.

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Steps:

• In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
• Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
• Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
• Chill dough, covered, for 30 minutes.
• Preheat oven to 375°.
• Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
• Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
• Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
• Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.