Preheat the oven to 350°F.  Spray the muffin holes well with a non-stick baking release.  Set aside.

Place the coconut on one end of a half sheet and the macadamia nuts on the other end.   Toast for 7 to 9 minutes until they are golden brown.   Stir the coconut once or twice to make sure it evenly browns.  If one or the other is done first, remove it and continue to toast the other.  Cool completely.

Cut or smash the macadamia nuts and set aside.  Combine them with the coconut.

Soften the ice cream.  Sprinkle the macadamia mixture over the ice cream and stir all together.

Scoop into 6 muffin holes using a #6 disher/scooper or measure ⅔ cup for each hole.  Press the ice cream down so there are no air holes.

Freeze until the tops are very, very firm.

Combine the ingredients for the coconut graham cracker base.

When the ice cream is ready, top with ¼ cup of the base, pressing down to flatten out to make it adhere to the sides.  Freeze until solidly frozen.    

Place the egg whites and cream of tartar in the mixing bowl.  Beat on medium until soft peaks form.

Slowly add the sugar about a tablespoon at a time beating 10 to 15 seconds before adding additional sugar.  Continue until all the sugar is used.

Beat until the meringue is very stiff and glossy.  

Fit a piping bag with a ⅜" or ½"open star pastry tip. Pipe a small dot of meringue on the work surface. 

Place one frozen ice cream on top of the meringue dot to hold it in place while being piped. 

Pipe from the bottom up to the top edge, leaving about ¼" of the base unpiped. This will make it easier to transfer it without marring the decor. Freeze until hard. 

Pipe the meringue on top connecting it to the side edges. Freeze until hard. 

Using either a propane tank or butane tank, brown the frozen meringue.

At this point the Island Baked Alaskas may be stored in the freezer for several week.

This is a to  your taste recipe.  There are no amounts.  Fruit has varying amounts of sweetness so taste it before adding sugar and rum. 

Clean and cut the pineapple.  Add as much as you want to the processor.  Let it process  long enough to make the foam.  Remove from the processor.

Add sugar and rum to taste.  I used a couple of teaspoons of rum to 1 ½ cups puree.

Add another teaspoon of  Clearjel if the mixture is too thin.