Preheat the oven to 350 and prepare a 9×13 baking pan by lightly greasing with butter and then lining the bottom and sides with a large sheet of parchment paper. The butter will help the parchment stick to the pan.

In a small saucepan heated over medium heat, brown the butter by melting it and cooking it until it turns golden brown in color. Whisk constantly while browning the butter. Once bits begin to brown on the bottom of the pan, watch the butter carefully continuing to whisk, another 1-2 min more. Transfer to the bowl of a stand mixer and allow the butter to cool for a few minutes. This all takes about 10 minutes.

In a small bowl, whisk together the flour, baking powder, and salt and set aside.

When the brown butter has cooled slightly, add the brown sugar and sugar and mix on medium until light and fluffy. Add the eggs in one at a time, beating well after each one. Once all the eggs are added beat on medium-high speed for 3 minutes. Add the rum and beat just until combined.

Add the flour mixture to the bowl and beat just until all ingredients are just mixed and no streaks of flour remain. Add in the chopped dried pineapple, the chopped macadamia nuts, ½ cup of the toasted coconut and the white chocolate chips and fold gently until combined.

Pour batter into the prepared pan and spread out evenly. Sprinkle the remaining toasted coconut evenly over the top. Bake for 35-40 minutes, or just until a toothpick inserted into the middle of the pan comes out clean, being careful not over bake. Allow the blondies to cool at least 20 minutes in the pan. Once they are mostly cooled, carefully remove the slab of blondies by holding on to the parchment paper. Place on a wire rack to cool completely. Slide onto a cutting board using the parchment and cut blondies into squares. Serve immediately or store leftover blondies in an air-tight container for up to a week. They can also be kept in a freezer in an airtight container, if they even last longer than a week. Which I doubt.