Happy new year! First recipe of 2022 and it’s very tropical, because I had enough of the holiday bakes. It’s refreshing and definitely easy and that is my goal for my recipes. Easy for all to make and enjoy! We threw these together and it was indeed an experiment; Casey had broke the egg too hard so we only used the egg yolk in this recipe. Our chickens make really hard to break yolks thank goodness! These cookies are very chewy and not overly sweet. Something that would go well with your afternoon tea.
If you have made these and would like to share your creations feel free to send a pic or tag on Instagram @bairdsbaking . Find more recipes and short videos over there as well!
Piña Colada Cookies
- Prep time: 15
- Bake time: 10 minutes
- Yields: 1 dozen
Ingredients
- 1/4 cup unsalted butter (room temp)
- 1/2 cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup shredded coconut
- 3 tablespoons crushed pineapple
Directions
- Preheat oven to 375°F, line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, with an electric mixer, cream together brown sugar and butter until well combined. About three minutes.
- Separate egg yolk from the egg white by gently cracking and tossing the yolk between the shell over a small bowl.
- Add in egg yolk and vanilla and mix again until fluffy.
- In a small bowl combine flour, baking powder, baking soda, and salt.
- Add dry ingredients to butter mixture and fold with wooden spoon or a spatula.
- Fold in coconut and pineapple.
- Once all combined, take rounded tablespoonfuls and drop on cookie sheet about two inches apart.
- Bake for 8-10 minutes or until golden brown on bottoms.
- Transfer cookies to cooling rack and dust with icing sugar if desired.
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