This is a super-quick, very yummy cookie that meshes well in any island or Latin-themed gathering.
Recipe courtesy of Ingrid Hoffmann
Episode: Bike Trip
Total:
24 min
Prep:
9 min
Cook:
15 min
Yield:
about 4 dozen
Total:
24 min
Prep:
9 min
Cook:
15 min
Yield:
about 4 dozen

Ingredients

  • 1 (18.25-ounce) box pineapple cake mix
  • 1/2 cup (1 stick) unsalted butter, cut into chunks
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 2 tablespoons dark rum or rum extract
  • 1 cup flaked coconut

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Put the cake mix in a mixing bowl and add the butter. Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs. Add the eggs, milk and rum. Beat with a wooden spoon until you form a smooth batter. Fold in coconut until evenly distributed.

Spray 2 madeleine molds with nonstick cooking spray. Using a tablespoon, drop the batter into the molds filling halfway. If you don't have madeleine molds, you may drop the batter on an ungreased baking pan. Bake for 12 to 15 minutes, until the cookies are nicely browned. Let cool in the pan then turn out onto a platter. Repeat method with remaining batter.

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