Pina Colada Cookies II

Ingredients

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

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wooden spoon

Directions

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.
4. Bake for 15 to 20 minutes in the preheated oven, until golden brown.
5. Remove from baking sheets to cool on wire racks.