Immaculate Baking sent me coupons and free products through the Immaculate Baking program, hoping that I might write about them. Any and all opinions expressed are 100% my own.
The other day, I really wanted a fun and tropical type of dessert. I debated on whether or not to make cupcakes, but I remembered I had some Coconut Macaroons from Immaculate Baking. I decided to try them out in a super easy Piña Colada Cookie Trifle. It was totally delish, y’all! Give it a try!
Piña Colada Cookie Trifle
Yield: 6 servings
1 pkg. (14 oz.) Immaculate Baking Coconut Macaroon refrigerated cookie dough
3 cups Cool Whip
Desired amount pineapple tidbits
Desired amount shredded coconut
Bake the cookies according to package directions. After they come out of the oven, press them with a metal spatula to flatten them slightly. Allow to cool completely on a wire rack.
After the cookies have cooled, chop them into small pieces. In individual trifle bowls, layer 1 chopped cookie, ¼ cup Cool Whip, desired amount to pineapple tidbits and desired amount of shredded coconut. Repeat layers. Top with additional pineapple and coconut if desired.
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