Combine pineapple and rum; spoon into a 9-inch baking dish or 6 (5-inch) individual baking dishes.
Combine flour and sugar; cut in butter with pastry blender or fork until mixture is crumbly. Stir in cookie crumbs and coconut; sprinkle over pineapple.
Bake at 400 ° for 30 minutes or until golden. Serve with Simple Coconut Ice Cream, if desired.
Note: For testing purposes only, we used Pepperidge Farm Tahoe White Chocolate Macadamia BIG Cookies.
*2 (20-ounce) cans pineapple chunks in juice, drained, may be substituted.
**1 teaspoon coconut extract may be substituted for coconut rum
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