Bakery Style Pina Colada Cookies

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl use a hand mixer to combine 1 cup butter (softened), 3/4 cup brown sugar, and 1/2 cup granulated sugar until smooth and creamy, about 1 minute. Look for the butter and sugar mixture to become pale, fluffy, and visibly lighter in color.

Add 2 large eggs, 1/2 cup crushed pineapple and 1 teaspoon vanilla extract to the mixture. Beat on low speed until just combined, about 30 seconds.

Add in 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Mix until just combined.

Pour in 2 cups white chocolate chips 1 cup chopped macadamia nuts and 1/2 cup sweetened coconut flakes and use a large spoon or rubber spatula to stir them in until evenly distributed.

Divide the dough into 810 equal portions for large cookies (5-6 ounces each). Roll each portion into a ball with your hands and place them on the prepared baking sheets, spaced about 3 inches apart (4 per baking sheet).

Bake in the preheated oven for 12-14 minutes, or until the tops of the cookies are golden brown.

Allow the cookies to cool on the baking sheets for 15 minutes before serving warm. Alternatively, transfer them to a wire rack to cool completely.

Optional: Top the cookies with a spoonful of the 1/2 cup pineapple reserves

Dessert