Stir together flour, baking soda and salt. Set aside.

Cream butter and both sugars. Beat in vanilla and egg, then stir in
drained pineapple and juice. Add flour mixture and stir until it is
blended.

Drop dough onto parchment lined cookie sheets. Sprinkle shredded
coconut on top of dough mounds. Bake at 300 for 22-24 minutes or
until cookies are golden around edges.

Makes about 3 dozen