COOKIES:

1/2 c. granulated sugar
1/3 c. butter, softened
2 eggs
1/3 c. pineapple preserves
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. rum extract
1 3/4 c. all purpose flour
1/4 c. flaked coconut

FROSTING:

3/4 c. powdered sugar
1/4 c. Land O Lakes butter, soft
1 tsp. water
1/4 tsp. rum extract
Toasted flaked coconut

Heat oven to 350 degrees. For cookies, in large mixer bowl, combine sugar, butter, eggs, preserves, baking powder, salt and rum extract. Beat at low speed, scraping bowl often until well mixed, 1 to 2 minutes. Stir in flour and coconut until well mixed, 2 to 3 minutes. Drop rounded teaspoonfuls of dough 2" apart onto greased cookie sheets. Bake for 8 to 12 minutes or until edges are lightly browned. Remove immediately. Cool completely.

For frosting, in small mixer bowl, combine powdered sugar, butter, water and rum extract. Beat at medium speed, scraping bowl often, until light and fluffy, 1 to 2 minutes. Spread over cooled cookies. Sprinkle tops with toasted coconut. Makes about 3 dozen cookies.