In a mixing bowl, cream together butter and sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Gradually add in flour, mixing until a soft dough forms.

Wrap the dough in plastic wrap and chill it in the refrigerator for about 10-15 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Shape the chilled dough into 1-inch balls and place on the baking sheet.

Press an indentation into the center of each ball with your thumb.

Spoon about a teaspoon of crushed pineapple into each indentation and sprinkle toasted coconut on top.

Bake for 12-15 minutes, or until the edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.