Pina Colada Cookies

Products Used
Pina Colada Cookies Imperial


Pina Colada Cookies

Pina Colada Frosting


  • Additional sweetened shredded coconut
  • Maraschino cherries
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. In a large mixing bowl, beat butter, oil, granulated sugar, and powdered sugar until creamy and light.
  3. Add eggs, vanilla, and coconut extract. Beat until combined, stopping to scrape bottom and sides of bowl.
  4. Add flour, baking soda, cream of tartar, and salt. Mix on low speed just until combined.
  5. Add coconut and 5 tablespoons of crushed pineapple. Mix until combined.
  6. Use a medium cookie scoop to scoop dough into evenly sized balls. Roll dough into balls and space them a few inches apart on a baking sheet lined with parchment paper.
  7. Spray bottom of a glass or measuring cup with cooking spray then dip in granulated sugar. Gently press each cookie to flatten them out slightly.
  8. Bake for 10-12 minutes until edges of cookies start to turn slightly golden brown. Do not overbake. Cool completely.
  9. To make frosting, beat butter until creamy and smooth using an electric mixer.
  10. Add half of powdered sugar. Mix on low speed until it starts to come together.
  11. Add remaining powdered sugar, coconut extract, vanilla extract, rum extract, and 3 tablespoons crushed pineapple. Mix on low speed until combined. Increase speed and beat until creamy and light.
  12. Frost cooled cookies with a generous swirl of frosting. Sprinkle with shredded coconut and top with a maraschino cherry before serving.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.

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