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Preheat oven to 325 degrees. Prepare an 8-inch square baking pan by lining with foil (shiny side down) or parchment paper, sprayed with non-stick spray. TIP: allow an overhang for easy removal from the pan after baking.
Add the Oreos and melted butter to a food processor and blend until crumbs are fine. They will look like wet sand.
Pour the crumbs into the bottom of the prepared pan and press into the bottom. Bake at 325 for 10 minutes.
While the crust is baking and cooling, chop the dried pineapple into small pieces and blend the macadamia nuts in a food processor until crumbs are formed.
After removing the crust from the oven turn the temperature up to 350 degrees.
Sprinkle nuts along the bottom on top of crust. Follow with 1 cup of the white chocolate chips, then sprinkle with the coconut followed by the pineapple.
Pour the sweetened condensed milk evenly over the top.
Decorate the top with the remaining chocolate chips and a little coconut.
Bake the bars for 30 minutes, just until the sides are starting to turn golden in color.
Cool completely, then cover with foil and chill in the refrigerator for a few hours. When ready to cut into bars, allow them to sit at room temperature for 10-15 minutes and then slice and enjoy!