Making Pineapple Coconut Ice Cream Sandwich Cookies is a delightful experience. Follow these steps for success:

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
4. Add Egg and Flavorings: Mix in the egg, vanilla extract, and coconut extract until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
6. Fold in Coconut and Pineapple: Gently fold in the shredded coconut and crushed pineapple, ensuring an even distribution.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spaced about 2 inches apart.
8. Bake the Cookies: Bake for 10-12 minutes or until the cookies are lightly golden around the edges.
9. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Assemble the Sandwiches: Once cooled, take one cookie and scoop a generous amount of coconut ice cream onto the flat side. Top it with another cookie, pressing gently to create a sandwich.
11. Freeze the Sandwiches: Place the assembled ice cream sandwiches back in the freezer for at least 30 minutes to allow the ice cream to firm up.

These simple steps will help you create a batch of enticing Pineapple Coconut Ice Cream Sandwich Cookies that your family and friends will love!