Baking Banquet: COCONUT PARADISE PUDDING COOKIES

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.