Pina Colada Cookies II

Sift together the flour, salt, and baking soda, set aside. In a large bowl, cream together the butter and brown sugar. Stir in the eggs, pina colada oil, and rum extract, mix well. Stir in the dry ingredients until just combined. Using a large wooden spoon, stir in the drained pineapple, coconut, white chocolate chips, and nuts. Cover bowl, and refrigerate for 1 to 2 hours, until firm.

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

Roll dough into golf ball sized balls, place 2 1/2 inches apart onto the prepared cookie sheets.

Bake for 15 to 20 minutes in the preheated oven, until golden brown.

Remove from baking sheets to cool on wire racks.