A couple of weeks ago I was in sunny, tropical Florida for my birthday and it was perfection. The beach is one of my most happiest places! As I was on the beach sipping on my virgin Miami Vice (pina colada and strawberry daquiri combo), I remembered my Pina Colada Sandwich Cookies. I created them a year ago when I was bored during quarantine. I can’t believe I forgot about them because they are SO amazing. My 15 year old daughter actually smiled and hugged me when I said I was making them again. Getting a response like that from a moody teen is kind of the best so I’ll be making these weekly for the rest of her life. Ha!
My husband and I traveled to Fort Lauderdale and it was the best! We stayed at this resort right on the beach and it was heaven. Last year, he was deployed overseas for my birthday so he definitely owed me one. We came home refreshed and I was excited to get back in the kitchen. These cookies took me right back to the beach and I am so happy to share this recipe with y’all!
How to Make Pina Colada Sandwich Cookies
I have some fantastic news for y’all…these cookies are made from a cake mix! I love cake mix cookies! Once you try them, you’ll be shocked at how simple they are to make.
Yep, that’s it for the cookies. White cake mix, butter, eggs, and coconut extract. Just cream those four ingredients together until smooth and bake. They turn out so soft, buttery, and full of coconut flavor!
Making the Pina Colada Filling
The filling is so simple and delicious too! The first time I made it, I didn’t add the coconut extract but instead used vanilla. You have to use the coconut because it enhances that pina colada flavor even more!
That brown sugar pineapple is so delicious! Make sure to do this while the cookies are baking so that it has time to cool completely before adding to the cream cheese mixture.
How to Toast Coconut
Rolling the edges of the cookies in toasted coconut is optional but we love the crunchiness that it adds. It’s very easy to do! While the cookies are baking, put some sweetened coconut flakes on a sheet tray, pop it in the oven and bake for about 5 minutes or until toasty and brown. Be careful not to burn it because it cooks fast! I almost burned this batch but it was fine.
Assembling the Pina Colada Sandwich Cookies
Once the cookies are cooled and the frosting is mixed, it’s time to assemble the Pina Colada Sandwich Cookies. They are best served cold so store them in the fridge for up to a week (they won’t last that long). We like to keep ours in the freezer because they don’t completely freeze solid and are so refreshing and the best sweet treat.
The Best Sandwich Cookies
I am so happy that I remembered these amazing cookies! Life was such a blur last year at this time it’s no wonder I forgot about them. I think you’ll forgive me for holding onto this recipe for so long once you make them and experience them for yourself. If you’re a fan of pineapple and coconut, you’re going to LOVE them!
Sponsored post for Lee’s Marketplace. Items on sale the week of March 23-29: Pillsbury cake mix, Land o Lakes butter, Food Club cream cheese
Pina Colada Sandwich Cookies
For the cookies:
- 2 boxes white cake mix
- 1 cup butter, softened
- 4 eggs
- 4 teaspoons coconut extract
For the filling:
- 1/2 cup (4 oz) canned crushed pineapple
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 4 oz cream cheese, softened
- 1 lb confectioner's sugar
- 1/2 teaspoon coconut extract
- 1 1/2 cups sweetened coconut flakes, toasted
- Preheat oven to 350.
- Using a stand or hand mixer, combine cake mix, butter, eggs, and coconut extract until creamy and smooth.
- Scoop even, leveled amounts of dough onto a cookie sheet lined with parchment paper or a silicone mat. Bake for 8-10 minutes or until edges are very lightly browned. (Cookies are light in color) Allow cookies to cool completely before filling. If using a medium scoop that holds 1.5 tablespoons, it will make 60 cookies.
- To make filling, add pineapple and brown sugar to a small saucepan. Whisk in cornstarch. Bring to a low boil then simmer for 5 minutes. Remove from heat and let cool completely.
- Using a stand or hand mixer, beat cream cheese and confectioners sugar together. Add in pineapple and coconut extract. Mix until smooth. If filling is too runny, add more sugar until desired thickness is reached.
- Add about 2 tablespoons of filling to a cookie, then top with another cookie. Roll edges in crunchy, toasted coconut flakes if desired. Store cookies in refrigerator.
- To toast coconut, place sweetened flakes in a single layer on a baking sheet. Bake at 350 until golden brown, about 5 minutes.
- These are best COLD! They last for days in the fridge and even longer if you freeze them. They are delicious right out of the freezer!