Preheat oven to 325*
Line a baking sheet with parchment paper.
In a medium sized bowl, stir together the flour, baking powder, and salt with the chopped almonds, coconut and pineapple pieces.
In a separate bowl, whisk together the olive oil, granulated sugar, eggs and both extracts.
Stir the wet ingredients into the flour mixture until thoroughly combined.
Transfer the dough onto a lightly floured work surface and divide equally in half.
With lightly floured hands and work surface, roll each half into a log about 12 inches long .
Transfer the logs to the prepared cookie sheet and brush the top and sides with the beaten egg white.
Bake for 30 to 35 minutes, until the logs are golden brown and firm to the touch.
Let the logs cool for 15 minutes.
Transfer the logs one at a time onto a cutting board and slice diagonally into 1/2 inch pieces.
Return the sliced biscotti to the baking tray, laying them upright.
Place the tray back into the oven and bake for an additional 15 minutes.
Let the biscotti cool completely before topping with the melted chocolate and coconut.