Pina Colada Sandwich Cookies
Cake mix cookies made with simple ingredients but lots of coconut and pineapple flavor. Transport to the tropics with these soft, flavorful, delicious cookies.
Ingredients
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
Optional:
- 1 1/2 cups sweetened coconut flakes, toasted
Instructions
- 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.
Notes
- 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!
Tried this recipe?Let us know how it was!