Step 1

If your oven is like mine, it takes a while to heat up, so I turn it on when I start to weigh out my ingredients. Turn your oven on to 350°F (175°C or 180°C). In a bowl, weigh or measure the flour, baking powder, and salt together. I run a whisk through to blend and set that bowl aside. In another bowl, weigh or measure the sugar and set that bowl aside.

Step 2

Take the crushed pineapple from the can and strain out the juice. You want the crushed pineapple to be as dry as possible. After straining out the juice, I lay the pineapple on a paper towel to absorb as much juice as I can.

Step 3

In a stand (I use a KitchenAid) or hand-held mixer bowl, blend the sugar and butter on medium speed for about 2 minutes. Add the eggs (one at a time) and vanilla extract and mix until incorporated. Scrape down the bowl, add the pineapple juice and pieces, and finish blending.

Step 4

Turn the mixer down, add half the flour mixture, and incorporate. Scrape down the sides and across the bottom, then add the milk. Turn the mixer on low and add the rest of the flour mixture. I stop and make sure the flour is all blended, then add the coconut and mix for about 30 seconds—cover and put in the refrigerator for 30 minutes.

Step 5

Line 2 cookie pans with parchment paper, and using a medium cookie scoop, put 12 mounds onto the cookie sheet. Bake at 350°F (175°C or 180°C) for 11-13 minutes. My cookies were done in about 12 minutes. Leave them on the pan for about 1 minute before moving to a cooling rack

Step 6

Zest and juice one whole lemon and add it to the powdered sugar. Mix either with a stand or hand mixer until all the sugar is incorporated. After the cookies have cooled, take a 1/2 teaspoon measuring spoon of the glaze and add it to the top of the cookie. Use the back of the measuring spoon to gently spread it around the top of the cookie. Let the glaze set for 2 hours before storing them in a container.