3/4 c. sugar
1/3 c. butter, softened
1 (3 oz.) pkg. cream cheese
1 1/2 tsp. rum extract
1 egg yolk
1 1/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
8 oz. candied pineapple, chopped
4 c. coconut

In bowl, beat sugar, butter and cream cheese until fluffy. Add rum extract and egg yolk; blend well. Gradually add dry ingredients (except coconut) to creamed mixture; mix well. Stir in pineapple and coconut. Cover with plastic wrap; chill at least 1 hour.

Preheat oven to 350 degrees. Shape dough in balls. Place 2 inches apart on greased cookie sheet. Flatten balls and bake 10-15 minutes. Remove at once from pan and let cool on rack.