Makes
36 large cookies
Wet Ingredients and sugar:
8 oz. cream cheese, softened
½ cup butter, softened
½ cup extra fine baker’s sugar
½ Tablespoon vanilla extract
3 Tablespoons coconut milk
2 Eggs
Dry Ingredients:
4 cups flour (self rising)
1 teaspoon baking soda
½ teaspoon salt
¾ to
1 cup sugar (extra fine baker’s sugar)
1 small package coconut cream instant
pudding
1 cup flaked coconut
1 cup macadamia nuts, chopped
Pineapple chunks, drained (optional
garnish)
Chocolate kisses (optional)
Directions:
Preheat oven to 350 Degrees Fahrenheit.
Cream the cream cheese and butter. Add ½ cup sugar. Cream together. Add vanilla and the coconut milk. Mix well. Add the Egg and mix well.
Sift together the Flour, baking soda,
salt sugar and coconut cream instant pudding
Slowly add the sifted ingredients to the
wet ingredients. Stir in the flaked
coconut and the macadamia nuts.
Optional: Top with a pineapple chunk or a chocolate
kiss.
Place parchment paper on a baking stone
(or a baking sheet). Drop by large
tablespoons full (if desired gently press a chocolate kiss or a pineapple chunk
into the center of the cookie) and bake for 16 minutes or until set, rotating
once during cooking. Let set on baking
sheet about 3 minutes then let cool on a cooling rack.
Serve with water, milk or juice.
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| Ingredients |
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| Wet Ingredients |
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| with Kisses Ready for the Oven |
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| With Kisses just out of the oven |
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| With Pineapple Ready for the Oven |
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| With Pineapple, just out of the oven |
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| Plated |
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| Plated |
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