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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pina Colada Macaroons Recipe

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This recipe for Pina Colada Macaroons is from The Benigni Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup sugar
1/3 cup margarine or butter, softened
1 package (3-ounce size) cream cheese, softened
1 1/2 teaspoon rum extract
1 egg yolk
1 1/4 cup all-purpose or unbleached flour
2 teaspoons baking powder
1/4 teaspoon salt
8 ounces candied pineapple, finely chopped
4 cups flaked coconut
Directions:
Directions:
In a large bowl, beat sugar, margarine and cream cheese until light and fluffy. Add rum extract and egg yolk. Blend well.

Lightly spoon flour into a measuring cup and level off. In small bowl, combine flour, baking powder and salt. Gradually add flour mixture to creamed mixture, mixing well.

Stir in pineapple and 3 cups of the coconut. Cover with plastic wrap and refrigerate for at least 1 hour for easier handling.

Heat oven to 350 degrees F.

Shape dough into 1-inch balls. Gently roll in remaining 1 cup coconut to coat. Place 2 inches apart on an ungreased cookie sheet. Flatten slightly.

Bake at 350 degrees F for 10 to 15 minutes or until light golden brown. Immediately remove from cookie sheets.
Number Of Servings:
Number Of Servings:
5 dozen cookies

 

 

 

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