pina colada cookies ii

Ingredients

• Servings: 2
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup unsalted butter
• 2 cups brown sugar
• 2 eggs
• 1 (20 ounce) can crushed pineapple, drained
• 1 1/2 teaspoons flavored extract
• 1 1/2 cups flaked coconut, toasted
• 4 cups white chocolate chips
• 2 cups chopped and toasted macadamia nuts
• 3 drops pina colada candy oil

Recipe

• sift together the flour, salt, and baking soda, set aside. in a large bowl, cream together the butter and brown sugar. stir in the eggs, pina colada oil, and extract, mix well. stir in the dry ingredients until just combined. using a large wooden spoon, stir in the drained pineapple, coconut, white chocolate chips, and nuts. cover bowl, and refrigerate for 1 to 2 hours, until firm.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper.
• roll dough into golf ball sized balls, place 2 1/2 inches apart the prepared cookie sheets. bake for 15 to 20 minutes in the preheated oven, until golden brown. remove from baking sheets to cool on wire racks.