Introducing a delightful treat that encapsulates the essence of a tropical getaway – Pina Colada Drops! These delectable drop cookies are a breeze to make, requiring just a short prep time of 5 minutes and a quick 10-minute bake in the oven, resulting in a total preparation time of only 15 minutes from start to finish. Ideal for when you’re craving something sweet but short on time, these cookies are sure to become a favorite in your repertoire of dessert recipes.
Pina Colada Drops Recipe
Ingredients:
- 1 1/4 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 3 tablespoons of butter
- 3 tablespoons of margarine
- 1/2 cup of granulated sugar
- 1 egg
- 1/2 teaspoon of vanilla extract
- 1/4 cup of candied pineapple, finely chopped
- 1/2 cup of shredded coconut
- 3 maraschino cherries, halved
Nutritional Information (per serving):
- Calories: 61.8
- Fat Content: 2.9g
- Saturated Fat Content: 1.5g
- Cholesterol Content: 8.4mg
- Sodium Content: 41.8mg
- Carbohydrate Content: 8.5g
- Fiber Content: 0.5g
- Sugar Content: 4.8g
- Protein Content: 0.7g
Instructions:
- Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir the dry ingredients together until well incorporated.
- In another bowl, beat together the butter, margarine, and granulated sugar until creamy and smooth.
- Add the egg and vanilla extract to the butter-sugar mixture, and continue to beat until fully combined.
- Gradually stir in the finely chopped candied pineapple and shredded coconut until evenly distributed throughout the dough.
- Shape the dough into a ball and wrap it in plastic wrap. Place it in the refrigerator to chill for several hours or until firm.
- Once the dough has chilled, remove it from the refrigerator and unwrap it.
- Using a teaspoon, scoop rounded portions of dough and drop them onto ungreased baking sheets, spacing them apart to allow for spreading during baking.
- Gently press a halved maraschino cherry onto the top of each cookie dough mound, ensuring it adheres securely.
- Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges are lightly golden brown.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve these delightful Pina Colada Drops as a sweet treat with a tropical twist, perfect for any occasion or simply to satisfy your cravings for something deliciously indulgent.
Recipe Yield: Approximately 36 drops
Cook’s Tips:
- For added flavor, toast the shredded coconut before adding it to the cookie dough. Simply spread the coconut in an even layer on a baking sheet and bake it in the preheated oven for a few minutes until lightly golden brown.
- If you prefer a more pronounced coconut flavor, you can substitute coconut extract for the vanilla extract in the recipe.
- These cookies can be stored in an airtight container at room temperature for up to 5 days, ensuring they remain fresh and flavorful for longer enjoyment.
- Feel free to customize these Pina Colada Drops by adding chopped nuts, such as macadamia nuts or almonds, for an extra crunch and texture.
- Enjoy these cookies with a refreshing glass of coconut milk or a classic Pina Colada cocktail for the ultimate tropical indulgence.
Indulge in the irresistible flavors of the tropics with these Pina Colada Drops – a delightful twist on traditional drop cookies that will transport your taste buds to paradise with every bite! 🍍🥥🍒
