Preheat oven to 350 degrees. Lightly grease a cookie sheet then set aside.
In a mixing bowl, cream the butter and sugar together on medium speed for 2-3 minutes until light and fluffy.
Turn mixer to low, add in the eggs, vanilla, flour and baking soda. Stir until combined.
Fold in the pineapple and coconut.
Form dough into tablespoon sized balls. Set on the cookie sheet. Refrigerate dough for 15 minutes prior to cooking.
Bake at 350 degrees for 9-12 minutes, until the top of the cookies are cracked and edges are browned and set. Remove from oven and allow to set on the cookie sheet for several minutes before moving cookies to a cooling rack to finish cooling completely.