Pina Colada Drops
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 (8 1/4 ounce) can crushed pineapple with juice ⓘ
- 1 cup butter, softened ⓘ
- 1/2 cup packed brown sugar ⓘ
- 1/2 cup granulated sugar ⓘ
- 1/2 teaspoon vanilla extract ⓘ
- 1 egg ⓘ
- 1/2 cup dark rum or 1/2 cup light rum ⓘ
- 1 cup flaked coconut ⓘ
- 1 1/4 cups powdered sugar ⓘ
- 1 tablespoon dark rum or 1 tablespoon light rum ⓘ
Instructions
- Preheat oven to 375°F Grease 4 large baking sheets.
- In a medium bowl, combine flour, baking soda and salt; set aside.
- Turn pineapple into a strainer set over a small bowl. Use your fingers or the back of a tablespoon to firmly press pineapple into strainer, extracting as much juice as possible. Set aside pineapple and juice.
- In a large mixing bowl, beat butter, sugars and vanilla until light and fluffy. Beat in egg. Stir in rum alternately with flour mixture, 1/3 at a time, blending well after each addition. Stir in coconut and pineapple, reserving juice for the glaze. Drop dough by rounded tablespoons, 1 1/2-inches apart, on prepared baking sheets.
- Bake 8 to 11 minutes, or until top springs back when lightly pressed with a fingertip.
- While cookies are baking, prepare glaze: In a medium bowl, combine powdered sugar, rum and vanilla. Add enough of the pineapple juice to make a smooth and creamy glaze of medium consistency. Brush glaze over hot cookies while still on baking sheets. Transfer cookies to racks to cool. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition & Diet Analysis (per serving)
924
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).