Heat oven to 350°F. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour.
In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended. Spread in baked crust. Freeze about 6 hours or until firm.
Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.
*To toast coconut, bake uncovered in an ungreased shallow pan in a 350ºF oven 5 to 7 minutes, stirring occasionally, until golden brown.