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February 2007 Issue
Pina Colada Macaroons
by Ronda L. Halpin
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If the coldest parts of winter are getting you down, it might be time to take things in another direction and enjoy a taste of the tropics. In that spirit, I am offering a cookie recipe that will have you dreaming of vacationing on a beach.

This recipe is really simple and part of that is because it takes advantage of a packaged cake mix. You can actually choose any flavor of cake mix you want, but this is an especially nice combination for the dead of winter.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Pina Colada Macaroons

  • 1 pkg. pineapple cake mix
  • 1 stick butter or margarine, softened
  • 3 eggs
  • 1 tsp. vanilla
  • 1/2 c. sugar
  • 3 c. shredded coconut
Preheat the oven to 350 degrees.

In a large bowl, combine all of the ingredients except the coconut. Beat on medium speed until well blended.

Stir in the coconut and drop by rounded teaspoonfuls onto a baking sheet. Bake for 12-14 minutes in the preheated oven or until puffy and the edges of the cookies are golden. Remove from the oven and allow to cool for 1-2 minutes before placing them on a cooling rack to cool completely.

  • Yields: 3 dozen
  • Preparation Time: 30 minutes

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