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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.
In another bowl, cream butter, sugar, and brown sugar until light and fluffy.
Add egg, vanilla, and pineapple juice. Mix until smooth.
Gradually add the dry ingredients to the wet mixture until combined.
Drop cookie dough (about 2 tbsp per cookie) onto the baking sheet and slightly flatten each mound.
Place a pineapple ring on top of each cookie and sprinkle with shredded coconut.
Bake for 10–12 minutes or until edges are lightly golden.
Top each cookie with a maraschino cherry in the center while still warm.
Let cool and enjoy your tropical cookie paradise!