Combine flour, brown sugar and baking powder in medium bowl; cut in butter until mixture resembles coarse crumbs.
Stir in 1/2 cup coconut and macadamia cashew mix.
Beat pineapple, reserved pineapple juice and eggs in small bowl until well mixed; stir pineapple mixture into flour mixture (mixture may be slightly dry).
Knead about 10 times or until mixture forms a dough, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 6-inch circle. Place onto large ungreased baking sheet. Cut each circle into 6 wedges. -or- Use 3" biscuit cutter to cut out round scones.
Sprinkle scones with coconut. Bake for 13 to 15 minutes or until scones are cooked through. Depending on your oven, you may need to bake longer. If scones turn golden brown, cover with foil and continue to bake until cooked through.