Pina Colada Macaroons

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#79546

serves/makes:

ready in:
1-2 hrs

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, divided

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 sheets. Flatten slightly.

Bake at 350 degrees F for 10 to 15 minutes or until light golden brown. Immediately remove from cookie sheets.

added by

susandana

nutrition data

Nutritional data has not been calculated yet.

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