Pina Colada Cookies Ii

• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup unsalted butter
• 2 cups brown sugar
• 2 eggs
• 1 (20 ounce) can crushed pineapple, drained
• 1 1/2 teaspoons rum flavored extract
• 1 1/2 cups flaked coconut, toasted
• 4 cups white chocolate chips
• 2 cups chopped and toasted macadamia nuts
• 3 drops pina colada candy oil

1. Sift together the flour, salt, and baking soda, set aside. In a large bowl, cream together the butter and brown sugar. Stir in the eggs, pina colada oil, and rum extract, mix well. Stir in the dry ingredients until just combined. Using a large wooden spoon, stir in the drained pineapple, coconut, white chocolate chips, and nuts. Cover bowl, and refrigerate for 1 to 2 hours, until firm.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
3. Roll dough into golf ball sized balls, place 2 1/2 inches apart onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.

allpurpose, salt, baking soda, unsalted butter, brown sugar, eggs, pineapple, rum, flaked coconut, white chocolate chips, nuts, drops pina colada

Taken from www.allrecipes.com/recipe/16312/pina-colada-cookies-ii/ (may not work)