1/4 cup butter, softened
8 ounces cream cheese, softened
1 egg yolk
1/2 cup pineapple juice
1/2 teaspoon rum extract
1 (18.25 ounce) box yellow cake mix
1 cup coconut

Cream butter and cream cheese in mixer bowl until light and fluffy. Blend in egg yolk, pineapple juice and rum extract. Add cake mix one-third at a time, mixing well after each addition. Stir in coconut. Chill, covered, for 30 minutes.

Drop by teaspoonsful onto ungreased cookie sheet. Bake at 375 degrees F for 11 minutes or until light brown. Cool on cookie sheet for several minutes. Remove to wire rack to cool completely.

Yield: 4 dozen