- 1 C Unsalted butter, softened
- 1 C Sugar
- ½ C Light brown sugar
- 3 Large eggs
- 1 tsp Coconut extract
- 4 C Flour
- 1 pkg Instant coconut cream pudding (3.4 oz)
- 2 tsp Baking powder
- 1 tsp Salt
- 1 C Coconut, shredded
- ¾ C Macadamia nuts, crushed
- 2 tbsp Rum (optional)
- For the topping:
- 1 ½ C Pineapple chunks, drained
- 1 pkg Cream cheese (8 oz)
- 1 pint Heavy whipped cream (16 oz)
- 2 C Powdered sugar
- Preheat oven to 350°F. Line the bottom of a 9-inch spring form pan with parchment paper. Set aside.
- Soften cold butter in the microwave for 15 seconds. Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy. Scrape down the sides of the bowl.
- Add eggs, one at a time and coconut extract. Beat into butter and sugar until thoroughly mixed.
- In a medium sized bowl, combine flour, dry pudding mix, baking powder and salt. Stir to combine. Set aside.
- Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. Add shredded coconut, macadamia nuts and rum and beat on low speed until it is combined into cookie dough.
- Empty dough into spring form pan and gently press into the pan, trying to spread as evenly as possible. Bake at 350°F for 35-40 minutes. Check the middle of the cookie for doneness by inserting a toothpick into the center, it should come out clean. Cookie with be very slightly under baked in the very center. Cool cookie completely. You can also refrigerate to help speed up the cooling process.
- For the topping
- Cut fresh pineapple or drain canned pineapple to help eliminate excess water.
- Remove the cream cheese from the refrigerator 15-20 minutes before preparing the whipped topping. At the same time, put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but something I usually do.
- Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.
- Add remaining heavy whipping cream and beat on medium-high speed. Slowly added remaining powdered sugar and beat until still peaks form. Fold in pineapple. Spread over cooled cake. This cake must be refrigerated.
- Topped with leftover pineapple or cherries and sprinkle with additional coconut.
Optional- you can make this cookie thinner by adjusting the recipe. Follow the cookie dough recipe from my Coconut Cream Pie Cookie Cups. Keep a close eye on the baking time, set for 20 minutes and check thereafter.