1Mix the cut up mango, rum and pineapple juice in a small bowl, cover. Microwave for 5 min. stir and cover again and set aside until cool.
2With a mixer cream butter and both sugars. Add the eggs one at a time. Then add in the vanilla and coconut flavoring.
3In a large bowl mix all the dry ingredients together with a whisk. Then carefully a cup at a time add to creamed butter/sugar mixture. Batter will be very stiff.
4Add all the fruit: mangos, pineapple tidbits, cocount, macadamin nuts, and chips to the mixture on low speed until combined.
5Using a cookie scoop or a spoon, trying to keep each amount the same size. Place dough on a parchment lined cookie sheet, 12 to a pan. Bake 18 min at 375*. Let cool on pan for 10 min. then remove to wire rack and mist with more of the pineapple rum.
6After these are cool, you will need to store them in a plastic container with lid and put them in your refrigerator, like fruitcake they taste better with age, you just don't have to wait 3 weeks before trying them.