It's downright impossible to do anything with pina coladas and not think of that song, so I apologize in advance for getting it stuck in your head.
These taste so muck like the namesake drink that you could serve them with little paper umbrellas. No designated driver needed. Makes four dozen cookies.
For mumma's raspberry variation, add 1/2 teaspoon raspberry extract to the wet ingredients and 1/2 cup dried raspberries to the dry ingredents.
2 sticks butter
2 1/4 cups brown sugar
2 egg yolks
1 tablespoon rum extract
1 1/2 teaspoons vanilla
1 1/2 teaspoons coconut extract
1/2 teaspoon butter flavor
1 teaspoon lime extract
1/3 cup pineapple juice
1/4 cup cream of coconut
2 1/2 cups coconut
2 cups roughly chopped dried pineapple
3 1/2 cups oatmeal
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients. Whisk together the wet ingredients and add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- Preheat oven to 350º.
- Shape dough into balls--about 2 tablespoons each. Place chilled dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.