Pina Colada Cookies
Prep time
Cook time
Total time
Pina Colada Cookies, a cookie for this holiday season which is a little chewy on the inside and slight crunchy on the outside.
Recipe type: From the Oven
Cuisine: american
Serves: 25
  • 4 oz unsalted butter, softened ( ½ cup)
  • 4 oz powdered sugar
  • ¾ tsp pineapple essence
  • 6 oz desiccated coconut
  • 6 oz all purpose flour
  • ½ cup desiccated coconut to sprinkle
  • few maraschino cherries
  1. Cream butter and together using our electric whipper or by hand. This is the first step for every cookie that you bake.
  2. Add coconut and pineapple essence to the mixture. Now add all purpose flour slowly. Mix it using a spatula completely. It will be a very soft dough. Let it sit in the fridge for half hour to 40 mins so that the dough is easy to handle.
  3. Now take a little bit dough at a time and make small sized balls in between your palms. Wash the maraschino cherries, as they are in a sugary syrup and cut them in half and stick it in the middle. Sprinkle coconut on top.
  4. Preheat the oven at 350F and bake them for about 12 mins. You might have to adjust the time and the oven heat based on the type of oven you have. I used my conventional oven.
  5. Once you take them out let it sit on the same tray for a couple of minutes. Now transfer them on to the cooling rack for the next few minutes.
  6. Store it in the air tight container. Enjoy it with a cup of tea or coffee.
Recipe by Spice Zone at