Tropical Pineapple Crisp

• 1 fresh pineapple, peeled, cored, cubed (about 4 cups)*
• 2 tablespoons coconut rum**
• 1/3 cup all-purpose flour
• 1/3 cup firmly packed dark brown sugar
• 1/3 cup cold butter or margarine, cut up
• 1 cup crumbled white chocolate-and-macadamia nut cookies
• 1/2 cup sweetened flaked coconut

1. Combine pineapple and rum; spoon into a 9-inch baking dish or 6 (5-inch) individual baking dishes.
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.
3. Bake at 400 u0b0 for 30 minutes or until golden. Serve with Simple Coconut Ice Cream, if desired.
4. Note: For testing purposes only, we used Pepperidge Farm Tahoe White Chocolate Macadamia BIG Cookies.
5. *2 (20-ounce) cans pineapple chunks in juice, drained, may be substituted.
6. **1 teaspoon coconut extract may be substituted for coconut rum

pineapple, coconut rum, flour, brown sugar, cold butter, nut cookies, coconut

Taken from www.myrecipes.com/recipe/tropical-pineapple-crisp (may not work)