How to Make It

Step 1

Combine pineapple and rum; spoon into a 9-inch baking dish or 6 (5-inch) individual baking dishes.

Step 2

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.

Step 3

Bake at 400 ° for 30 minutes or until golden. Serve with Simple Coconut Ice Cream, if desired.

Step 4

Note: For testing purposes only, we used Pepperidge Farm Tahoe White Chocolate Macadamia BIG Cookies.

Step 5

*2 (20-ounce) cans pineapple chunks in juice, drained, may be substituted.

Step 6

**1 teaspoon coconut extract may be substituted for coconut rum

Ratings & Reviews

pogomiss's Review

February 01, 2011
I didn't have the macadamia nut cookies but I did have amaretti cookies. Lower in fat, great crunch and added substantially to the topping. I didn't have coconut rum so I used the suggested substitution. OK, cutting some more fat - we don't like coconut so left that out too. Is it the same recipe? Almost, and very good! The recipe halved well.