Imagine biting into a cookie that instantly transports you to a sun-soaked Caribbean beach, where tropical flavors dance on your taste buds. These Pina Colada Cookie Cups are not just a dessert; they're a miniature vacation in every bite! Combining the classic cocktail's beloved flavors of coconut and pineapple with a perfectly baked cookie base, this recipe transforms an ordinary treat into an extraordinary culinary experience that will have your friends and family begging for more.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: Caribbean
Serves: 12 cookie cups
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed pineapple, drained
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with butter or non-stick cooking spray.
- In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, shredded coconut, baking soda, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the drained crushed pineapple, distributing it evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, divide the dough evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
- Remove from the oven and immediately use the back of a spoon to press down the center of each cookie cup, creating a well for filling.
- Allow the cookie cups to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Optional: Once cooled, fill the centers with whipped cream, a sprinkle of toasted coconut, and a small piece of pineapple for garnish.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Drain the crushed pineapple thoroughly to prevent excess moisture in your dough.
- Use a cookie scoop for uniform-sized cookie cups that bake evenly.
- Press the centers immediately after baking while the cookies are still warm to create the perfect cup shape.
- For an extra tropical touch, lightly toast the shredded coconut before adding it to the mix.
- If you want a more intense pineapple flavor, you can add a small amount of pineapple extract to the dough.
- Let the cookie cups cool completely before adding any cream or garnishes to maintain their structure.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 31g
Protein: 2g
Fat: 11g
Saturated Fat: 8g
Cholesterol: 20mg
