1 (15 ounce) can crushed pineapple, drained
1 cup white sugar
1/2 cup corn syrup
1 teaspoon vanilla extract
1/2 cup butter, softened
1/2 cup dark rum
5 egg whites
1 cup sweetened coconut milk
2 teaspoons orange juice
1 teaspoon vanilla extract
1 cup corn syrup
2 tablespoons coconut rum
1/2 cup pineapple, drained
1/2 cup brown sugar
1/2 cup orange juice
1/2 cup rum
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 1/2 cups chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
In a medium bowl, cream together the sugar, corn syrup, vanilla extract and butter until smooth. Stir in the rum, egg whites and coconut milk. Beat in the pineapple, brown sugar, orange juice and rum. Fold in pecans. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Cool completely on wire rack.