Island Cookies 
From the book The Daily Cookie

1 ¼ cups finely grounded quick-cooking oats (use coffee grinder or processor)
1 cup flour
1 ts baking powder
¼ ts salt
8 TB unsalted butter, room temp
¾ cup firmly packed light brown sugar
¾ cup sugar
1 large egg
1 ts rum extract
½ cup dried pineapple, chopped (I used butterscotch chips)
2 2/3 cups sweetened flaked coconut (I used 1 cup)
2/3 cups pecans, toasted and chopped (I used 1 cup)

Bakers Note:
Containing over 2 ½ cups of coconut, these chewy cookies are for coconut lovers.
Preheat oven to 350 degrees., place rack in the center of oven. Line two baking sheets with parchment paper or non-stick foil.
Mix the ground oats, flour, baking powder, and salt together, set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or in large mixing bowl, using a handheld electric mixer, beat the butter and both sugars on medium speed until creamy. 
 Beat in egg and extract and continue beating for another minute.
By hand or using lowest speed of the mixer, stir in the flour mixture, followed by the dried pineapple, coconut, and pecans. 
The dough will be thick.

Shape into 1-inch balls and arrange 2 inches apart, flattening them slightly on the baking sheet. 
 Bake one sheet at a time for 12-15 minutes, or until the edges are golden brown. 
 Let cool a bit before moving to wire rack to cool completely.