Batter

1.   Heat oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.
2.   Mix the flour, baking powder and salt in a bowl and set aside.
3.   In a mixer, combine the softened butter and sugar together until well combined and fluffy.
4.   Add the eggs, one at a time, mixing well after each addition.
5.   Stir in the rum, pineapple juice and coconut extract until well blended.
6.   In two or three increments start adding the flour mixture.
7.   Toss in the dried pineapple, sweetened flaked coconut and walnuts. Cover mixture and refrigerate for about 10 minutes.
8.   Divide the dough into 4 equal parts. Form each piece of dough into a 12-inch log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. Note: There should be at least 2 inches of space between each log.
9.   Bake for 25 minutes, until firm but not crisp.
10.   Remove from the oven, and allow to cool for at least 10 minutes.
11.   Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices.
12.   Return the slices to the baking sheet cut side down. Bake for 8 minutes.
13.   Turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted.
14.   Let cool completely.
15.   Store any leftovers in an airtight container.

Glaze

1. In a bowl, whisk together the powdered sugar and coconut milk until smooth.
2. Stir in the coconut extract.
3. Drizzle or dip the cooled biscotti into the glaze.
4. Sprinkle with toasted shredded coconut if desired.
5. Allow the glaze to set before serving.