Pina Colada Cupcakes

Preheat oven to 350°. Line twenty-four 21/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside.

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Add eggs one at a time, beating well after each addition. In a small bowl, stir together sour cream and milk. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined. Stir in crumbled cookies and macadamia nuts. Spoon batter into the prepared muffin cups.

Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

Spoon pineapple preserves into a pastry bag fitted with a large round or open star tip. Push tip into the top of each cupcake and force some of the preserves inside cake.

For frosting: In a large bowl, prepare fluffy white frosting mix according to package directions. Beat in coconut extract. Gradually add powdered sugar, beating well. Generously frost cupcakes. Sprinkle with toasted coconut.