Piña Colada Cookies Recipe
These tropical cookies are perfect for an afternoon treat or anytime.
- ½ cup (1 stick) softened butter
- 2 eggs
- ½ cup dried apricots, chopped
- ½ cup pecans, chopped
- ½ cup flaked coconut
- Canned whipped vanilla frosting
- Pecan halves, coconut or sprinkles, optional
Preheat oven to 350°. Combine first 3 ingredients; fold in apricots, pecans and coconut. Roll into 1-inch balls and place on a greased baking sheet. Bake 12-14 minutes. Cool. Top with frosting and garnish with pecans, coconut or sprinkles if desired. Makes 50 cookies.
Rated 5 out of 5 by Cynthia from awesome recipe I made these using dried cherries and walnuts. Skipped the icing too. Delicious, soft and chewy.
Date published: 2014-03-23
Rated 5 out of 5 by Chicken and Broccoli from Pina Colada Cookies These turned out delicious, very soft and chewy. Everyone loved them.
Date published: 2014-03-11