Preheat your oven to 325°F. Line a baking sheet with parchment paper to keep the cookies from sticking.

In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light, fluffy, and creamy.

Add the vanilla extract and mix until it is fully combined.

In a separate bowl, whisk together the flour, cornstarch, and salt.

Slowly add the dry ingredients to the butter mixture, mixing just until a soft dough comes together. Be careful not to overmix.

Gently stir in the chopped macadamia nuts, shredded coconut, and chopped dried pineapple until they are evenly mixed throughout the dough.

Scoop about 1 tablespoon of dough and roll it into a ball. Place the dough balls on the prepared baking sheet, leaving about 2 inches between each one. Gently press each ball down slightly with your hand or the bottom of a glass.

Bake for 18 to 22 minutes, or until the edges are just starting to turn a light golden brown.

Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely before serving or storing.