Preheat the oven to 385 degrees Fahrenheit and line your baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and sugar for about 4 minutes until the mixture is light and fluffy.

Add the eggs and vanilla (or coconut) extract, mixing for an additional minute until fully combined.

Gradually fold in the flour, baking soda, and salt. Be careful not to overmix to maintain a tender cookie texture.

Gently stir in the chopped dried pineapple and sweetened flaked coconut.

Scoop tablespoons of dough onto the prepared baking sheets, spacing them at least 2 inches apart.

Bake for 8 to 10 minutes. Avoid overbaking—the cookies will continue to cook slightly as they cool.

For an extra touch, add a few white chocolate chips and dried cranberries to the tops of cookies right after removing them from the oven.

Allow cookies to rest on the baking sheet for 3 to 4 minutes before transferring them to a wire rack to cool completely.