Spread coconut out on an un-greased baking tray and toast for 6-8 minutes, stirring once or twice. Allow to cool completely
In a large bowl combine flour, sugar, coconut and salt.
Using a fork (or your hands) work the butter into the dry ingredients until you have a crumbly texture.
Turn the dough out onto the counter and press/knead the dough together.
Roll the dough out into about 1/8" thickness and cut out using a cookie cutter or small glass.
Gently lift the cookies onto a parchment (or silpat) lined cookie sheet and bake in the center rack for 10-12 minutes, just until the edges begin to barely turn golden.
Cool the cookies on the pan for 5 minutes and then remove to a wire rack to cool completely.
While the cookies are cooling, make the pineapple cream:
In a small bowl, beat the whipping cream until it forms soft peaks. Set aside.
In a medium bowl beat the cream cheese until soft and fluffy.
Beat in the icing sugar and vanilla.
Stir in pineapple.
Fold in the whipping cream.
Chill until ready to serve.
Right before serving, spoon about 2 TBSP of cream onto each cookie. You can leave them single, or sandwich them. You can also hide a pineapple ring in between each sandwich, or top with toasted coconut. Or both!