1Beat cream cheese, spice and 1/4 cup of the sugar in a large bowl with mixer on medium speed until smooth and creamy.
Add coconut milk, beat until well blended.
2Beat cream and remaining 1/4 cup sugar in another large bowl with mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.
3Mix crushed cookies, macadamia nuts and coconut in medium bowl. Spoon 1 tablespoon cookie mixture into each of 12 (2 oz.) shot glasses. Divide pineapple evenly among glasses. Layer each glass with mousse and remaining cookie mixture.
4If you prefer, you can make these in dessert cups or parfait glasses. Yield will be smaller.