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

In a large mixing bowl, cream together butter, granulated sugar, and brown sugar for about 2 minutes until light and fluffy.

Add eggs one at a time, mixing each until just combined. Then add vanilla extract and blend on low speed.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet ingredients and mix until just combined.

Gently fold in shredded coconut until evenly distributed throughout the dough.

Place prepared pineapple rings on the lined baking sheet, making sure to pat them dry.

Scoop about 1/4 cup of cookie dough over each pineapple ring, gently pressing down to flatten.

Drizzle caramel sauce generously over each cookie before baking.

Bake cookies in the preheated oven for 12 to 15 minutes until edges are lightly golden brown.

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