Pina Colada Cookies Ii - cooking recipe

Ingredients
    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
Preparation
    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.
    Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
    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.

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