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

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the wet ingredients.

Fold in the shredded coconut until evenly distributed.

Place the drained pineapple rings on the prepared baking sheet and scoop about 1/4 cup of dough onto each ring.

Drizzle caramel sauce generously over the dough on top of each pineapple ring.

Bake for 12-15 minutes until cookies are golden brown, then cool on a wire rack.