How has this winter been treating you? Personally, I have been very pleased that this has been a mild winter as far as Chicago winters normally go. I mean, the past two winters we have had several days below -20. Those were cold winters.
But this winter really hasn’t been too bad. In fact, the past two days we have had sunshine and melting snow. It has me dreaming of beaches and warm breezes!
Maybe that is why I got inspired to make these Piña Colada Cookie Cups. I so wish I was on a beach right now sipping a Piña Colada. But since I’m not, these Piña Colada Cookie Cups are the next best thing.
They are easy to make by starting with a roll of Pillsbury cookie dough. The cream cheese filling is flavored with rum extract which is the flavor that really brings beach thoughts to mind. My son loved these so much that he wanted to call them “Hawaiian Breeze Cookies”. Hmm, how do you explain to your kids about SEO?? 😉
Oh, and I made these with kids in mind which is why I used rum extract. Now if you wanted to make these with an adult flair, go ahead and replace the rum extract with actual rum and let the party begin!! 😉
I think the shredded coconut and the pretty maraschino cherries provide just the right touch to make the tropics come alive in this tasty treat.
These Piña Colada Cookie Cups would be great to serve at a beach themed party or whenever you are in the mood to bring the tropics into your life! Happy dreaming! 🙂
This kitchen tool will help you make this recipe:
- 1 tube of Pillsbury refrigerated sugar cookie dough
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioner's sugar
- 1/4 t. of rum extract (or 1/2 t. depending on how strong you want the rum flavor)
- 1/4 c. sweetened shredded coconut plus more for garnish
- 24 maraschino cherries
- Preheat the oven to 350 degrees and grease a 24 count mini muffin tin.
- divide the cookie dough into 24 equal pieces and roll each piece in a ball and place in the mini muffin tin. Bake for approximately 11-13 minutes.
- When they are finished, use the rounded portion of a melon baller or the end of a wooden spoon and press indentations into the cookies. Remove the cookies to a cooling rack to fully cool before filling them.
- Make the filling by creaming the cream cheese and butter together in a medium mixing bowl. Add the confectioner's sugar one cup at a time. Mix in the rum and coconut.
- Using a spoon or pastry bag, fill each cookie cup with filling.
- Top each cookie off with some coconut and a maraschino cherry.
- Makes 24 cookie cups
Try these other tasty treats: