• Preheat oven to 350F.
• 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!
• Enjoy!