Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Shortening and Sugar: In a large mixing bowl, use an electric mixer to beat the shortening and sugar until light and fluffy, about 2–3 minutes.

Add Flavorings and Egg: Mix in the vanilla extract, almond extract, and egg until well combined.

Incorporate Pineapple and Coconut: Gently fold in the well-drained crushed pineapple and shredded coconut.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain a tender cookie texture.

Form Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.

Cool: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy: Serve your Hawaiian Pineapple Coconut Cookies fresh or store them in an airtight container for up to a week.