Preheat oven to 325 degrees. Line two large baking sheets with parchment or Silpat mats.
In a large mixing bowl, combine gluten-free flour blend, almond meal and salt. Mix to combine.
In the bowl of electric mixer, mix coconut oil, coconut sugar, egg and rum. Mix on low until well combined.
Add flour mixture to the wet mixture in the electric mixer.
By hand, fold in pineapple, mango and macadamias. DO NOT ADD COCONUT.
Using a cookie scoop or a tablespoon, drop scoops of batter onto parchment or Silpat lined baking sheets. Leave sufficient room as cookies do spread. (Twelve to a half-sheet sized baking sheet works.)
Sprinkle coconut onto the tops of each cookie. Bake for 12 minutes or until lightly browned on the edges. Allow to cool on baking sheet for 4 minutes, then move to cooling rack.