Pina Colada Macaroons

2 2/3 cups coconut
2/3 cup granulated sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 tablespoon rum or 1/2 teaspoon rum extract
1/3 cup pineapple topping

Mix all ingredients and drop by rounded teaspoonsful onto baking sheet lined with parchment paper. Bake 20 minutes at 325 degrees F or until golden brown.

Make icing by mixing 1 cup confectioners' sugar with a couple drops orange extract and enough rum (or rum extract) to make a liquid consistency. Drizzle over cooled cookies.