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Adapted from Martha Stewart
- 1/4 cup shredded sweetened coconut
- 1/4 cup crushed gingersnap cookies
- 1/4 cup chopped macadamia nuts
- 1/4 cup canned coconut milk
- 1 tablespoon dark rum
- 1/2 ripe pineapple, cut in half lengthwise
- Heat oven to 350°F. Combine coconut, cookie crumbs, and macadamia nuts and set aside.
- Whisk together coconut milk and rum.
- Remove core from each pineapple and discard.
- Arrange pineapple quarters skin-side down on a parchment-lined baking sheet and brush with half the rum mixture.
- Cover each quarter with half of the coconut mixture; pressing to adhere.
- Drizzle the remaining rum mixture over the pineapple quarters and place in oven.
- Roast until coconut is toasted and pineapple is warmed through, about 10-12 minutes. Serve immediately with ice cream if desired.