Nidos de Pina con Coco

Temperature

Temp

nests

What you'll need

Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base (00577265)

Plugra® European Style Unsalted Butter (01046334)

Bakery Essentials™ Pure Vanilla Extract (03038215)

Bakery Essentials™ Whole Eggs*

Whole Milk

Dawn Exceptional® R&H® Coconut Macaroon Cookie Mix (00727183)

Dawn Crushed Fruit Pineapple Filling (02407585)

Directions

Working Method

In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 pounds creme cake mix, 1 pound softened unsalted butter, 0.8 oz vanilla extract, 1.8 oz whole eggs, and 1.8 oz whole milk. Mix until well combined and mixture looks like cookie dough. Pat into a flat circle, wrap with plastic wrap, and place in cooler until completely chilled.

Roll to ¼ " thick, punch into 3" circles, reserve. Mix macaroon cookie mix according to bag directions. Using a large straight tip, pipe prepared macaroon batter around the edge of each cookie, fill the middle with pineapple filling. Bake at 325°F for 15-20 minutes until cookies are golden brown. Let cool completely.

Additional Info

* Please reach out to Dawn Sales Representative for item number.

Cookie, Coconut, Pineapple, Macaroon

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Nidos de Pina con Coco

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