Caribbean muffin top banana cookies

Ingredients

• 2-1/2 cups all-purpose flour
• 3/4 teaspoon double-acting baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1-1/2 sticks unsalted butter
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 shot Cointreau
• 3 large eggs
• 1 tablespoon freshly grated lemon zest
• 2 mashed ripe bananas
• 1/2 cup drained of juice
• 3 tablespoons sour cream
• 3/4 cup chopped walnuts
• 1 cup sweetened flaked coconut

Preparation

• Pre-heat oven to 350 degrees. prepare a jelly roll pan with parchment paper.
• Sift flour, baking powder, baking soda, and salt together in a medium bowl. In another large bowl, cream butter with sugars with an electric mixer.
• When mixture is light and fluffy beat in rum, eggs, one at a time, zest, banana, pineapple, tropical trio and sour cream.
• Add flour mixture, beating batter until it is just combined. Stir in walnuts and coconut. Bake 30 minutes. Remove from pans. Complete cooling on racks.

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