1 (18-oz.) pkg. Refrigerated Chocolate Chip Cookie dough
with Walnuts, softened
1 (8-oz.) pkg. cream cheese, softened
1 (7-oz.) pkg. (2 2/3 cups) flaked coconut
1/4 to 1/2 cup Kahula
Heat oven to 350 F. Line 12 muffin cups with paper baking cups. In large bowl, combine cookie dough and cream cheese; beat until well mixed. Stir in coconut. Spoon dough evenly into paper-lined cups.
Bake at 350 F. for 30 to 35 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Carefully pour 1 to 2 teaspoons liqueur over each warm muffin. Cool 5 minutes. Remove from muffin cups. Serve warm or cool.
TIP: To soften cookie dough, unwrap dough; place in microwave-safe bowl. Microwave on MEDIUM for 30 to 40 seconds.