Pina Colada Cookies

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 large egg yolk
• 1/2 cup pineapple juice
• 2 teaspoons rum extract
• 1 (18 1/4 ounce) package yellow cake mix
• 1 cup sweetened flaked coconut

1. In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
2. Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
3. Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
4. Chill dough, covered, for 30 minutes.
5. Preheat oven to 375u0b0.
6. Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
7. Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
8. Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
9. Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.

cream cheese, butter, egg yolk, pineapple juice, rum, yellow cake, coconut

Taken from www.food.com/recipe/pina-colada-cookies-253469 (may not work)