Pina Colada Cookies

Yield: 4 dozen

Ingredients

• 1/4 cup butter, softened
• 8 ounces cream cheese, softened
• 1 egg yolk
• 1/2 cup pineapple juice
• 1/2 teaspoon rum extract
• 1 (18.25 ounce) box yellow cake mix*
• 1 cup coconut

Instructions

1. Cream butter and cream cheese in mixer bowl until light and fluffy.
2. Blend in egg yolk, pineapple juice and rum extract.
3. Add cake mix one-third at a time, mixing well after each addition.
4. Stir in coconut.
5. Chill, covered, for 30 minutes.
6. Drop by teaspoonsful onto ungreased cookie sheet.
7. Bake at 375 degrees F for 11 minutes or until light brown.
8. Cool on cookie sheet for several minutes.
9. Remove to wire rack to cool completely.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.