As you can probably tell.
My friend and I had a Disney movie marathon last week, and in honor of the occasion, I decided to make some fun, season-defying, tropic-themed cookies. And really, what better way to celebrate than by stuffing some pineapple cheesecake filling into a white chocolate coconut cookie?
For the full story on how ohana means family, and family means a bawl-fest about how I can't have my own personal Stitch, hop on over here!
Pina ColookiesYield: 10 large filled cookiesIngredients:
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon hot water
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
- 1/2 to 3/4 cup shredded sweetened coconut
- For the filling:
- 4 oz. cream cheese, softened
- 1 1/2 tablespoon pineapple juice (adjust to reach desired consistency)
- A few drops lemon juice
- Cream together butter and sugars. Beat in egg. Mix in vanilla extract.
- Dissolve baking soda in hot water. Add to mixture, along with salt. Add flour and stir until just combined. Fold in white chocolate chips and coconut. Place in freezer for 20-30 minutes, until dough is relatively stiff and easy to handle.
- To make filling: Combine all filling ingredients in a medium bowl.
- Preheat oven to 350 degrees F. Place a small ball of chilled dough onto greased cookie sheet and press down gently with your thumb in the middle so that you create a small indentation. Fill with a small teaspoon-ful of filling. Place another ball of dough of equal size on top and wrap around filling, sealing sides of dough so the filling doesn’t leak when baking. Continue shaping cookies until all dough and filling is used.
- Bake cookies in preheated oven for 14-16 minutes, or until golden brown.